Couscous, vegetables and warm summer evenings 

With the hot season the desire to experiment with new recipes or describe habitual still unpublished drops a little bit.

More than anything else for the traffic to get there, with the utmost attention, to photograph and verify every little detail while cooking with the utmost attention.

But the desire (and the need) to cook is certainly not lacking and we move on to putting simple and tested recipes on the table:
as this couscous vegetarian version!

This prescription has already been presented some time ago (found here) and in addition to being simple and light, it has the advantage of being able to load the spicy a little more to counteract the summer heat:
already, even in the midst of the peaks ofBernese highlandsThis year, the heat really makes itself felt!

Let's say that the most complex part of this dish is cutting all the vegetables into more or less equal pieces;

otherwise it cooks by itself and is quickly ready to be served.

So, immediately on the table and ... enjoy your meal!

ADVICES AND NOTES:

• It is always worthwhile to prepare vegetables for this couscous in good quantity:
  what remains is passed in the freezer and you take it out at the first opportunity!