Couscous with curried vegetables

Couscous with curry vegetables, an easy meatless recipe. Vegetarian. Vegan Another good trick to flavor couscous is to cook it in vegetable broth instead of water. In this way, the grain absorbs all that broth and turns it into little explosions of flavor. I also like to add another little curry to the broth that I will use for the couscous, it greatly enhances its flavor.

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Couscous with curried vegetables Couscous with curried vegetables Servings: 4

Ingredients

250 gr of couscous

250 ml of vegetable broth

1 large onion

1 red bell pepper

1 green pepper

1 small zucchini

2 garlic

Curry powder

Cumin powder

Cinnamon powder

Olive oil

Salt

Step by Step

Finely chop the vegetables: onion, peppers, garlic, zucchini.

We sauté it in a pan with olive oil, over medium-low heat, so that it gently pops.

When the vegetables are golden brown, we add a teaspoon of curry powder.

Be careful with the amounts of curry, I use a fairly powerful one, so my amounts may be smaller than what you need. It is important to test the ingredients.

On the other hand, while we keep the vegetables poaching very gently, we boil 250ml of broth, to which we

add 1 small teaspoon of curry and 1/3 teaspoon of cumin, in a medium-size pot. When the broth starts to boil, we turn off the heat and

add the 250g of couscous. Stir well with a wooden paddle, until the broth has been completely absorbed. If you notice that the couscous is a little sticky or hard, you can add a little more of the broth and stir. Now, we add a dash of olive oil, 1/2 tsp of curry powder, a pinch of cumin and a pinch of teaspoon of ground cinnamon. And we stir again very very well. Now, we take the sautéed vegetables and add them to the pot. Mix very well, add a pinch of salt and mix again. We test the flavor, and if the curry lacks intensity, it is time to add more. You can also play with the amounts of cinnamon, cumin, and salt. And ready to serve! You can eat it hot, cold or warm.