Vegetable Couscous with Salted Herbs
Couscous pairs well with lamb, chicken, pork, sausage, fish dishes… in short, you’ll understand it’s a versatile dish. My children like to add pieces of sausage and serve it all in a red bell pepper. For me, it’s my first choice to serve with my lamb tagine.
You can use frozen vegetables or fresh carrot, bell pepper, onion, and celery cubes.
Preparation
8 to 10 min
Cooking
1 + 3 min
Servings
4
Ingredients
- 1 cup medium couscous
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 cup frozen vegetables of your choice
- 1 clove garlic
- 1 tsp wet salted herbs (or more to taste)
Preparation
- In a saucepan, bring the vegetable broth to a boil and add the couscous. Remove from heat, stir lightly, and let rest covered for 5 minutes.
- Meanwhile, sauté the vegetables and garlic in olive oil until the vegetables are thawed.
- Add to the couscous with the wet salted herbs. Taste and adjust seasoning as desired.
- You can replace the vegetable broth with any other broth or simply water.
