Couscous with Mediterranean Flavors

Ingredients

While the original North African couscous is typically hearty and heavily spiced, this Nouvelle cuisine adaptation focuses on lighter flavors and delicate presentation. The dish incorporates fresh Mediterranean ingredients and emphasizes the use of herbs and citrus to enhance the overall taste and aesthetic. We alse have the original recipe for Couscous (dish), so you can check it out.

• 1 cup (180g) couscous 1 cup (180g) couscous
• 1 1/4 cups (295ml) vegetable broth 1 1/4 cups (295ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the liquid.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, and sauté until fragrant and translucent.
4. 4.
   Add the zucchini and red bell pepper to the skillet. Cook for 5 minutes until the vegetables are tender.
5. 5.
   Stir in the cherry tomatoes, parsley, and mint. Cook for an additional 2 minutes.
6. 6.
   Add the cooked couscous to the skillet and mix well to combine all the ingredients.
7. 7.
   Squeeze the lemon juice over the couscous and season with salt and pepper to taste.
8. 8.
   Remove from heat and let it cool slightly before serving.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy texture.
• Fresh herbs — Chop the parsley and mint just before adding them to the dish to retain their vibrant flavors.
• Lemon juice — Squeeze the lemon juice over the couscous right before serving to add a refreshing citrus kick.

Tips & Tricks

• For added flavor, toast the couscous in a dry skillet before cooking it in vegetable broth.
• Customize the dish by adding grilled chicken or shrimp for a protein boost.
• Experiment with different vegetables such as eggplant or artichoke hearts to create your own variation.
• Drizzle some extra virgin olive oil over the couscous before serving for a touch of richness.
• Garnish with a sprinkle of toasted pine nuts or crumbled feta cheese for added texture and flavor.

Serving advice

Serve the couscous in individual bowls or as a side dish alongside grilled fish or roasted chicken. Garnish with fresh herbs and lemon wedges for an elegant presentation.

Presentation advice

Arrange the colorful vegetables on top of the couscous to create an eye-catching display. Consider using a ring mold to shape the couscous into a neat round portion.