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Vegetable Couscous with Peas

A juicy dish of tender couscous and vegetables. Couscous with vegetables is endlessly adaptable, changing with the seasons. You can add corn, peeled tomato slices, eggplant, or bell peppers of different colors to the mix. And feel free to use vegetable broth in place of the water.

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Vegetable couscous with peas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 17 % 2 g
Carbohydrates 67 % 8 g
60 kcal
GI: 44 / 56 / 0
  • Start by prepping the vegetables. Rinse the zucchini, peel it if the skin is tough, and cut it into small dice. Wash and peel the carrot and dice it small too. Seed the bell pepper and cut the flesh into small squares. Thaw the green peas. Heat the vegetable oil in a skillet or sauté pan, add the carrot, and cook briefly, then add the rest of the vegetables and sauté, stirring, for 10 to 15 minutes until tender. Season with salt and spices to taste (ground black pepper, plus things like turmeric, curry powder, paprika, or asafoetida). Pour boiling water over the vegetables, add the couscous, and set it over the lowest heat to steam. Give it 15 to 20 minutes — 30 is even better — so the couscous absorbs the liquid and plumps up. Serve the couscous and vegetables hot. A scattering of fresh herbs on top is a lovely finishing touch.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Couscous - 112  kcal/100g

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