Vegetable Couscous

Hoje para Jantar
Vegetable Couscous


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 zucchini
  • 1 carrots
  • 2 cherry tomatoes
  • 1 tablespoon olive oil
  • salt (to taste)
  • pepper (pink, to taste)


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