Geschatte leestijd: 2 minuten
Couscous is a grain product made from small grains of wheat flour and water. It is widely used in countries like Morocco and Tunisia, often eaten with (lamb) meat. I made a vegetarian version with various vegetables, herbs, goat cheese, and grilled eggplants. Preparing couscous couldn’t be easier and is done in no time. Couscous is commonly used as a base ingredient in salads, soups, stews, and in dishes with fish, meat, and many vegetarian options. So, you can do a lot with it! The preparation, especially the cutting work, takes a little more time, but then you really have a dish full of delicious flavors and colors to be proud of. Couscous is also a great addition to a healthy diet. They are full of fiber, which contributes to a healthy gut flora, and couscous is also rich in vitamins and minerals! You can eat this dish warm or cold and with the ingredients you like. A delicious light spring dish that brings a touch of North African cuisine into your home!
Ingredients for 2 people
- 125 grams (organic) couscous
- 1 sweet red bell pepper
- 90 grams of goat cheese per person
- half a zucchini
- 1 red onion
- fresh chives
- 1 clove of (pressed) garlic (or 2 for enthusiasts!)
- fresh lemon juice
- 1 tsp turmeric powder
- 4 small tomatoes
- half a cucumber
- pepper and salt
Instructions
- Bring 250 ml of water to a boil. Stir in the couscous and remove the pan from the heat.
- Let the liquid soak into the couscous and season with pepper, salt, and turmeric. Let the couscous sit for a while.
- Now, finely chop the cucumber and tomatoes and set them aside for later use.
- Finely chop the chives and also set them aside.
- Finely chop the zucchini, red onion, and bell pepper, and sauté them for 2 minutes (briefly!) and season with sea salt and garlic.
- Mix these briefly cooked vegetables with the couscous and add the lemon juice.
- Optional: to give the dish more spice, add some hot pepper.
- Crumble the goat cheese and mix it with the finely chopped chives. Set this aside.
- Now mix the tomatoes and cucumber with the couscous. You can also let the couscous cool completely before adding the tomatoes and cucumber. This will make it a refreshing spring salad. Of course, the tomatoes and cucumber can be added to the warm dish as well.
- Cut the eggplant into quarters lengthwise and then slice them (also lengthwise) into thin slices.
- Grill or fry the eggplants briefly on both sides and season with a little olive oil, garlic, and sea salt.
- Divide the couscous (per person) into a bowl or dish and place a portion of eggplants on top.
- Now sprinkle the goat cheese with chives over the eggplants, and your dish is ready!
Tip! Replace the goat cheese with feta cheese or Greek yogurt!
