Seasonal Vegetables With Couscous

Hello, chefs! 😋

The best food, they say, is that which is harvested at the time of eating, i.e. seasonal, in a particular geographical area. This gives these foods extra richness and the maximum value of the nutrients they contain.
This is also (well, more or less) true of our home cooking, which is why in summer we cook mainly with our own vegetables from the garden, those that we plant ourselves.

So today I have chosen a dish that follows those guidelines, seasonal vegetables with couscous.

Couscous is not often prepared in our area, and my mother, who cooks mainly traditional home-cooked food, for example, has only eaten it at my house, but it's becoming more and more popular lately, mainly because it's easy and quick to prepare.
You can eat it in all sorts of ways, and this recipe is one of my suggestions, you practically cannot go wrong in the preparation.

What do we need? Seasonal vegetables :)😁

Since it's summer, we have fresh tomatoes, peppers, onions, carrots, and courgettes from the garden. If I were to make this couscous dish in winter I would use winter vegetables such as turnips, cabbage, kohlrabi, etc.

I didn't use the green beans and eggplant as pictured, that's for another dish :)
Seasonal vegetables with couscous is a vegetarian dish, it can be a main dish or a side dish.

How is the preparation done?
I prepared this dish at sea, in the kitchen outside, it's very simple, no thinking required.

Cut the onions, carrots, peppers, and tomatoes into small pieces. Add a tablespoon or two of olive oil to a frying pan and start roasting.

While the vegetables are roasting in the pan for about five minutes, cut the zucchini. Add them later, because they have a different texture, almost at the end, so that they don't soften too much but stay crisp.

Next, boil the half liter of water needed for the couscous in a pot, or in a kettle.

Couscous is extremely easy to prepare.
Salt the water. When it boils, pour it into the bowl with the couscous so that the water comes over the couscous, wait four to five minutes for the water to soak in and the couscous is ready.
You can also add a piece of butter or a tablespoon of olive oil. In principle, one teacup of couscous is enough for 4 people.

😋 😎 😋

Put the pan in which the vegetables are roasting out. Again, it's up to you what you like, in fact, all the vegetables we've used can also be raw, but with couscous I prefer them to be sautéed a little beforehand.
After five minutes, when the couscous has softened, add it to the vegetables and mix well. Season with salt and pepper if necessary.

The dish is ready to serve.
As I said, you can't go wrong. If the vegetables are rawer they will crisp up, if they are well fried they will go down your throat smoothly.
It will definitely be tasty.