Step-by-step recipe for couscous with vegetables in a pan: choice of products and cooking technology. Video recipes.
Vegetable Couscous is an incredibly satisfying vegetarian dish. It can also be added to the menu during fasting or to relieve the digestive system. You will have to spend quite a bit of time on its preparation, because the technology is pretty simple. Each ingredient brings not only flavoring accents, but also provides a high nutritional value to the entire dish with a relatively low calorie content. Even the couscous with vegetables seen in the photo can cause an appetite and a desire to try this healthy and tasty dish.
Couscous has been known for more than one hundred years, but it managed to gain wide popularity not in all countries of the world. In essence, it is a product of wheat processing, therefore it has a wide list of useful properties inherent in this cereal. It is desirable to include it in the diet for people of any age. This cereal is different in that it can be cooked as a side dish in just 5 minutes, and without preliminary preparation.
A Mexican vegetable cocktail is great for making couscous with vegetables. It consists of a popular set of vegetables - cereal green peas harvested in milk ripeness, ripe corn kernels sometimes replaced with young cobs, bell peppers, young green beans and sweet carrots. Each ingredient is freeze-resistant. You can prepare such a mixture yourself during the harvest season or buy it in the store.
We present to your attention a recipe for couscous with vegetables with a photo.
See also how to boil couscous in 5 minutes.
- Caloric content per 100 g - 89 kcal.
- Servings - 5
- Cooking time - 20 minutes
Ingredients:
- Couscous - 200 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Mix of vegetables "Mexican" - 200 g
- Vegetable oil - 10 ml
- Water - 200 g
Step by step cooking couscous with vegetables in a pan
1. Before preparing couscous with vegetables, prepare the ingredients. First, peel the onions and carrots. We chop them with a knife into small cubes. It is highly undesirable to use a grater, because it thinns products too much, due to which they lose their juiciness, and their taste is noticeably lost against the background of other ingredients.
2. Saute the onions and carrots with the addition of sunflower oil for about 10-13 minutes.
3. Take the Mexican mixture out of the freezer and immediately add it to the pan to the onions and carrots. There is no need to defrost it beforehand. All ingredients will warm up rather quickly and will give part of the juice to the total mass. We pass.
4. After 5 minutes add couscous. Pour boiling water on top.
5. Stir all ingredients until evenly distributed. Cover with a lid and leave over low heat.
6. After 5-7 minutes, add salt, add pepper, stir again and remove from heat.
7. Couscous with vegetables in a pan is ready! Serve in portions accompanied by your favorite sauce and white bread.
See also video recipes:
1. How to cook couscous with vegetables
2. Couscous with vegetables, well, very tasty
