Couscous with vegetables and herbs
2 servings
7 minutes
Couscous with vegetables and herbs is a light, aromatic dish reflecting a modern approach to cooking. Its roots trace back to Mediterranean culinary traditions, where couscous has long been valued for its quick preparation and versatility. In this recipe, it combines with fresh arugula, sweet ramiro peppers, and sun-dried tomatoes to create a rich flavor with hints of the light acidity of sumac. The dressing made from soy sauce and olive oil adds zest and tenderness. This dish is perfect for a light dinner or as a side to meat and fish dishes. It is nutritious yet not heavy, pairing wonderfully with dry white wine or lemon drinks. The simplicity of preparation makes it an excellent choice for a quick yet elegant culinary solution.
1
Pour the grains into a deep bowl. Add the pepper mix and salt.
- Couscous: 1 glass
- Ground pepper blend: to taste
2
Add sumac.
- Sumac: 0.5 teaspoon
3
Pour with boiling water.
- Boiling water: 1.5 glass
4
Cover with a lid or plate and leave for 5 minutes.
5
Chop the arugula finely.
- Rocket (arugula): 5 stem
6
Cut the ramiro into small cubes.
- Ramiro pepper: 0.5 piece
7
Whisk the grain vigorously with a fork.
8
Pour in the soy sauce and stir immediately.
- Soy sauce: 1 tablespoon
9
Drizzle with olive oil, add ramiro and finely chopped sun-dried tomatoes.
- Extra virgin olive oil: 1 teaspoon
- Ramiro pepper: 0.5 piece
- Sun-dried tomatoes in oil: 4 pieces
10
Add greens.
- Rocket (arugula): 5 stem
11
Mix and serve.
