Couscous with vegetables and mushrooms
4 servings
25 minutes
Couscous with vegetables and mushrooms is a bright and aromatic dish inspired by Mediterranean and European culinary traditions. Couscous, known for its lightness and airy texture, pairs wonderfully with tender vegetables and mushrooms, creating a harmony of flavors. The light sweetness of carrots and bell peppers is complemented by the spiciness of garlic, while mushrooms add a rich, earthy taste to the dish. With its simple cooking technique, this dish is perfect for everyday meals as well as cozy family dinners. It is versatile and can be served as a side to meat or fish dishes or as a standalone vegetarian treat. Couscous absorbs the aromas of spices and vegetables, creating a warm and rich flavor that brings comfort and enjoyment.
1
We put the kettle to boil.
2
Chop the onion finely, the garlic even finer, and cut the pepper and carrot into thin sticks. Prepare the mushrooms and slice them thinly.
- Onion: 1 piece
- Garlic: 1 clove
- Sweet pepper (capsicum): 1 piece
- Carrot: 1 piece
- Button mushrooms: 100 g
3
In a bowl, pour boiling water over the couscous, add salt, stir, cover, and let it swell for 10 minutes.
- Couscous: 150 g
- Water: 225 ml
- Salt: to taste
4
Heat a pan with 1 tablespoon of oil. Add the vegetables and sauté until soft, then add garlic and mushrooms.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 1 clove
- Sweet pepper (capsicum): 1 piece
- Carrot: 1 piece
- Button mushrooms: 100 g
5
Add 1 tablespoon of oil to the prepared couscous, mix gently, and add to the vegetables and mushrooms. Stir and heat.
- Olive oil: 2 tablespoons
- Couscous: 150 g
