Cold Vegetable Cous Cous
Cold Vegetable Cous Cous is a quick and easy recipe, perfect for lunch or dinner during the summer. I prefer to call this kind of preparation Mediterranean Tabbouleh since all the vegetables used in this preparation are typical of our land. Grilled zucchini and aubergines, peppers in oil and cherry tomatoes are the absolute protagonists of this colourful recipe! The Vegetable Cous Cous that houses the vegetables is enhanced by saffron and lemon zest. Spices and smells give the dish a slightly spicy and very fresh taste, a real treat! I always recommend preparing large bowls of this couscous, keeping it in the fridge and eating it whenever you want something delicious on hot summer days. The tabbouleh is also perfect to be taken with you to the office and eaten during the lunch break.
250 g instant couscous (raw weight)
2 grilled zucchini
1 grilled eggplant
150 g Cherry tomatoes
150 g peppers in Oil
70 g green olives
1 sachet of saffron
Salt and Pepper To Taste
Mint and basil to taste
Olive oil to taste
Nutrition Facts of Cold Vegetable Cous Cous
Amount per serving
% Daily Value*
Total Fat 42.6g 55%
Saturated Fat 8.1g 41%
Cholesterol 0mg 0%
Sodium 413mg 18%
Total Carbohydrate 55.2g 20%
Dietary Fiber 6.3g 22%
Total Sugars 3g
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 2mg 13%
Potassium 198mg 4%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Prepare the instant Vegetable Cous Cous. Heat the water needed to bring 250 g to the boil. of instant couscous (I used 250 ml of it). Check the recommended dose of water on your pack of instant couscous as it differs according to the manufacturer. Pour the boiling water into a large bowl and add the bag of saffron, salt to taste and a couple of spoons of olive oil, then give a quick stir. Now pour the couscous, mix again, then cover the bowl and let the couscous swell for 5 minutes. After the rest time, shell the couscous well with the prongs of a fork until all possible lumps are eliminated.
As soon as the couscous is very cold, add the grilled and diced zucchini and aubergines, the peppers in oil, the pitted and coarsely chopped olives and the cherry tomatoes cut in half. Mix everything well until the vegetables are evenly distributed in the couscous.
Season the couscous with the chopped mint and basil with your hands, pepper to taste, olive oil and grated zest and lemon juice. Give another stir, then let the couscous rest in the fridge for a few hours to flavour it well.
Here is the cold vegetable couscous served on the table, perfect for a summer lunch or dinner!
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