Couscous with vegetable ragout
(a "light" recipe)

Couscous with vegetable ragout, light recipe

The couscous is one of those dishes I often prepare, with each sauce and seasoning; whether it is light or vegetarian or with meat and fish, you can often see it on my table. And I always prepare it in good quantity; and always with many chickpeas, a legume that I love a lot.
This is a particular version, a dish that satisfies both vegetarians that lovers of simple cooking in fat and calories.
Better to always prepare it in a generous amount; may be for an unexpected guest or only to store the surplusin the freezer for a dinner organized at the last moment or to add flavor to another plate (a couple of tablespoons in a soup transform in suddenly in an exotic dish).
And then, since you are already washing and chopping vegetables, you might as well prepare a lot of it.

As regards the couscous, semolina for couscous, you can use the pre-cooked preparations which are on the market, following the instructions of the package.
Clearly topped with boiling water, sometimes spiced and flavored and then left to swell for about twenty minutes has a different flavor but ... if accompanied by something substantial fine to ready. Which also has the advantage of requiring only a few minutes to be served. (v. Note)

Ingredients, per person:

garlic clove ½
medium onion pc. 1
kohlrabi g 80
carrots g 50
zucchini g 50
red peppers g 150
potato g 50
tomato salad (optional) g 50
boiled chickpeas (v. Note) g 70
ras el hanout ts. ½
harissa ts. 1
turmeric ts. 1
saffron (optional) sachet 1
tomato concentrate ts. 1
extra virgin olive oil ts. 1
vegetable broth (v. Note) q.s.
couscous g 50
butter g 5

Preparation:

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Soak and boil the chickpeas the day before or use the chickpeas cooked in the can: the vegetables are probably better suited to this treatment.

Keep warm on the stove a pot with the vegetable broth.

Heat oil in a pan (which you can use a lid) and to soften the onion over a low fire in pieces and chopped garlic fine or squeezed (better).

Cut all the vegetables into cubes more or less the same size, slightly larger than chickpeas. In addition to being comfortable blend in a splendid mixture of colors. Cut into even dice the tomato (optional) which will be added towards the end of cooking.

Add the vegetables in the pan, lightly raise the flame to brown them and then spice them.

Cover with the vegetable stock to which a little harissa has melted, the quantity is at the discretion ...

Cover, reduce heat and simmer ten minutes.

Remove the lid from the pan, add the chickpeas and raise the heat, stirring, until return the liquid to the boil.

Season with turmeric and wanting even with saffron (optional). Simmer a few minutes covered on low heat while ...

... It expects the couscous is prepared according to the indications of the package. (v. Note)

And here's the couscous with vegetable ragout: ready on the table!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Regarding the quality and quantity of spices used, I leave everyone the choice for the dosages: those who prefer less and more. A friend loves to add a huge amount (for me) amount of chili and replace the Ras el Hanout with a very intense curry.
  • This dish should cucinarne at doses doubled, tripled or even more: it can safely be divided into portions and frozen for use when there is no time to cook. It is also excellent as a topping for a great salad of rice or couscous.
  • This vegetable dish can clearly be served with white rice or mashed potatoes: couscous is ideal but not a must.
  • Tomato (optional) it should be added just before finishing the cooking.
  • boiled chickpeas: If you do not have a van ready well even canned ones.
  • You can substitute the zucchini with the aubergine, or add it more; it's always good.
  • In the case where there is not the ready vegetable broth at your fingertips, you can replace it with a good granular broth, always vegetable, low in fat.
  • Sprinkle (optional) with chopped fresh coriander or parsley.
  • If you do not use a commercial pre-cooked couscous, this is a good way to prepare it:
    • Mix all the condiments to the boiling water and just pour it in a bowl on couscous semolina. Cover and allow to rest for about twenty minutes to let the couscous swell. When it is time to serve, shell it well with a fork and accompany it to the main hot plate.

couscous from semolina

g.

100

extra virgin olive oil

ts.

1

rooms

pinch (made with three fingers)

1

turmeric

small pinch (made with two fingers)

1

boiling water

cm3

100

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