Couscous deserves to be much better appreciated as an everyday alternative to orzo and other pasta shapes, and even rice and other grains, as a fast and tasty side dish for meat, poultry, and fish -- or as the centerpiece of a vegetarian meal. Here, steamed couscous is tossed together with sauteed vegetables (eggplant, zucchini, carrot, and cherry tomatoes, but really anything that's fresh and preferably in season will do).


  • 1 cup couscous
  • 1 cup water
  • 2 tablespoons oil
  • 1 1/2 tablespoons butter
  • 1/2 eggplant
  • 1/2 zuchinni
  • 1 carrot
  • 2 cherry tomatoes
  • 1 tablespoon olive oil
  • salt (to taste)
  • pepper (pink, to taste)


  1. Cut all the vegetables into small cubes, and place in a pan with 1 tablespoon of olive oil.
  2. Season with salt and let the vegetables saute.
  3. Bring the water to a boil, add the couscous with 2 tablespoons of oil.
  4. Add the butter and let stand for 4 minutes, stirring occasionally to loosen the couscous.
  5. Finally, add the sauteed vegetables, and stir well.
  6. Season with pink pepper and serve as a side dish with meat or fish.
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