Couscous with vegetables, orange and nuts
3 servings
30 minutes
Couscous with vegetables, orange, and nuts is a dish that combines lightness, nutrition, and refined taste. Historically, couscous came to us from North Africa but has found its place in European cuisine due to its versatility. The delicate texture of couscous harmonizes with juicy vegetables, fragrant orange zest, and crunchy nuts. The refreshing citrus note adds lightness to the dish while the nuts contribute richness of flavor and health benefits. It can be served hot for a warming effect or chilled as a summer salad. It's an ideal choice for those who value healthy eating and want to add exotic touches to their diet.
1
Boil a quarter liter of water in a pot. Add salt. Add 3 tablespoons of olive oil. Remove from heat.
- Water: 250 ml
- Salt: to taste
- Olive oil: 3 tablespoons
2
Pour the grain into the pot and mix well.
- Couscous: 250 g
3
Finely chop the zucchini and eggplant (into half-centimeter cubes), fry in a pan with vegetable oil. Transfer to a pot with couscous.
- Zucchini: 1 piece
- Eggplant: 1 piece
- Vegetable oil: 3 tablespoons
4
Cut the tomatoes into cubes, fry in vegetable oil, and transfer to a pot.
- Tomatoes: 1 piece
- Vegetable oil: 3 tablespoons
5
Chop the nuts and the zest of half an orange finely, and transfer to a pot.
- Almond: 2 tablespoons
- Cashews: 2 tablespoons
- Orange zest: 1 tablespoon
6
Mix everything well. Serve hot or cold.
