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

  1. Wash small tomatoes, dry and place on a baking sheet.
  2. Peel the bell peppers from the seeds and tail, wash and cut into medium pieces.
  3. Chop the mushrooms into slices.
  4. Next, cut the courgette and zucchini (into cubes).
  5. Peel the onion, cut it into not very small pieces.
  6. 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.
  7. Drizzle with olive oil on top and stir gently.
  8. 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.
  9. Pour water into a saucepan, put it on fire.
  10. Add some vegetable oil, bring everything to a boil.
  11. Add grits and salt to taste.
  12. Cook over medium heat, covered until tender (about 10 minutes).
  13. Then transfer to a large salad bowl.
  14. Remove the vegetables from the oven, sprinkle with a pinch of pepper and transfer to a salad bowl.
  15. Well, that’s all, couscous with vegetables at home can be served to the table.

Bon Appetit!

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