Italian-style Couscous

Ingredients

While the original North African couscous typically includes spices like cumin and coriander, the Italian adaptation incorporates Italian herbs such as basil, oregano, and thyme. Additionally, the Italian version may include ingredients like sun-dried tomatoes, olives, and Parmesan cheese to enhance the Mediterranean flavors. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (30g) sun-dried tomatoes, chopped 1/4 cup (30g) sun-dried tomatoes, chopped
• 1/4 cup (40g) black olives, sliced 1/4 cup (40g) black olives, sliced
• 1/4 cup (30g) fresh basil, chopped 1/4 cup (30g) fresh basil, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese for serving Grated Parmesan cheese for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 10g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the red bell pepper and zucchini to the saucepan, and cook for 5 minutes until slightly softened.
3. 3.
   Stir in the cherry tomatoes, sun-dried tomatoes, and black olives. Cook for an additional 2 minutes.
4. 4.
   Meanwhile, in a separate pot, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.
5. 5.
   Fluff the couscous with a fork and transfer it to the saucepan with the vegetable mixture. Mix well to combine.
6. 6.
   Add the fresh basil, oregano, and thyme leaves to the couscous mixture. Season with salt and pepper to taste.
7. 7.
   Serve the Italian-style couscous hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy texture.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor.

Tips & Tricks

• For added richness, drizzle some extra virgin olive oil over the couscous before serving.
• Customize the recipe by adding grilled chicken or shrimp for a protein-packed variation.
• Substitute the vegetable broth with chicken or beef broth for a heartier flavor.
• Experiment with different Italian herbs like rosemary or marjoram to suit your taste.
• Leftover Italian-style couscous can be enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Italian-style couscous as a main course accompanied by a fresh green salad or as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the Italian-style couscous with a sprig of fresh basil and a sprinkle of grated Parmesan cheese for an appetizing presentation.