Couscous with Vegetables

Cooking method

1. Step 1:

   

   How do you make couscous with vegetables? Peel the onion and chop it finely. Wash the carrot under running water, scrubbing the skin with a brush to remove any stubborn dirt. Chop the carrot fairly fine so it has time to cook through, or grate it on the coarse holes of a box grater. Onion and carrot are the classic base for many dishes.

2. Step 2:

   

   Heat a nonstick skillet with low sides over high heat. Pour in the vegetable oil and let it get good and hot. Reduce the heat to medium. Add the carrot and onion and cook until soft, about five minutes, stirring now and then so they don't scorch.

3. Step 3:

   

   Wash the bell pepper and remove the seeds and stem. Any color of pepper works—it only changes how the dish looks. Cut the pepper into medium pieces and add it to the skillet. Cook for a few minutes, until the pepper softens a little.

4. Step 4:

   

   Wash the zucchini and cut it into medium dice. Add it to the skillet with the other vegetables and stir.

5. Step 5:

   

   The last vegetable is the cherry tomatoes. Wash them and cut them—halved lengthwise, for example, or smaller if you like. Add them to the skillet.

6. Step 6:

   

   Season the vegetables with salt and pepper to taste. At this point you can add dried or fresh herbs and any other seasonings you like. I use a blend of basil, oregano, and mint.

7. Step 7:

   

   Stir the vegetables and level them with a spatula. Scatter the couscous evenly over the top.

8. Step 8:

   

   Pour the water over the couscous, cover with a lid, and simmer over low heat until all the liquid has been absorbed. This happens quickly, though the exact time varies with your stove and pan. I simmered mine for four minutes. Couscous cooks very fast, and even that short time was enough for it to plump up and finish cooking.

9. Step 9:

   

   Fluff and stir the finished dish once more, and it's ready to serve.