Grilled vegetable couscous: a light, colorful and flavorful summer dish that is easy to prepare. Grilled vegetable couscous is the perfect dish for summer: light, colorful, nutritious and full of flavor. Preparing it is easy and quick, ideal for those who love eating healthy without giving up taste. Grilled vegetables such as zucchini, peppers and eggplant give the couscous a smoky aroma and an irresistible texture, while the addition of extra virgin olive oil enhances every ingredient with simplicity.
Wash and cut the onion, zucchini, eggplant and bell pepper into cubes.
In a saucepan, add a drizzle of extra virgin olive oil, add the eggplant and sauté over high heat for 5 minutes.
Remove from the heat, pour the eggplant into a bowl, in the same pan add a drizzle of extra virgin olive oil and sauté the onion, then add the bell pepper and zucchini, sauté, and to prevent sticking add a little water or broth and add the previously cooked eggplant, season with salt and cook for 20 minutes.
Pour the couscous into a large bowl together with 140 ml of water (follow the instructions according to the brand of couscous), add a tablespoon of extra virgin olive oil and let it rest covered for 5 minutes (or for the time indicated on your couscous package).
Once ready, add the vegetables.
Prepare your bowls: pour the vegetable couscous on top, crumble the feta over it, add fresh basil and finally a drizzle of extra virgin olive oil uncooked.
For those who like it, fresh parsley or mint can be added halfway through cooking.
Saucepan
Bowl
Store in the refrigerator for 24 hours.
Serve at room temperature.
Italia
| Energy (kcal) | 58.3 |
| Carbohydrates (g) | 9.42 |
| of which sugars (g) | 2.7 |
| Fat (g) | 1.22 |
| of which saturates (g) | 0.72 |
| Protein (g) | 2.15 |
| Fibre (g) | 2.07 |
| Salt (g) | 0.09 |
