Couscous with Vegetables
by Editorial Staff
If you prefer to cook healthy and tasty food, then I propose to add this amazing option to the piggy bank of your favorite recipes, how to cook couscous with oven-baked vegetables.
Cook: 35 mins
Servings: 4-6
Ingredients
- Zucchini – 1 Piece (small)
- Zucchini – 1 Piece
- Sweet pepper – 1 Piece
- Tomatoes – 300 Grams (small)
- Onion – 1 Piece
- Mushrooms – 8-10 Pieces
- Olive oil – 3 tbsp
- Salt – 1 Pinch
- Pepper – 1 Pinch
- Couscous – 1 Glass
Directions
- Wash small tomatoes, dry and place on a baking sheet.
- Peel the bell peppers from the seeds and tail, wash and cut into medium pieces.
- Chop the mushrooms into slices.
- Next, cut the courgette and zucchini (into cubes).
- Peel the onion, cut it into not very small pieces.
- Here is such a bright set of ingredients will be used in this recipe for making couscous with vegetables, but you can vary it to taste if you wish.
- Drizzle with olive oil on top and stir gently.
- Salt a little, you can pepper or add dried herbs, for example. Send to an oven preheated to 200 degrees, bake for 20-25 minutes until tender.
- Pour water into a saucepan, put it on fire.
- Add some vegetable oil, bring everything to a boil.
- Add grits and salt to taste.
- Cook over medium heat, covered until tender (about 10 minutes).
- Then transfer to a large salad bowl.
- Remove the vegetables from the oven, sprinkle with a pinch of pepper and transfer to a salad bowl.
- Well, that’s all, couscous with vegetables at home can be served to the table.
Bon Appetit!
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