Recipe
Couscous with Vegetables and a Cuban Touch
Couscous with carrots, bell peppers, corn, olives, and raisins, with a Cuban touch. Ideal as a substitute for white rice or served cold as a salad.
- Preparation15 min
- Cooking15 min
- Total time30 min
- Servings5 servings
- DifficultyEasy
Couscous is one of those foods that Cubans discover when we emigrate and, once we try it, incorporate into our diet, always giving it a touch of Cuban flavor.
It is especially suitable for substituting the white rice with which we always accompany our dishes. Additionally, it is perfect for using what you have at home to create a side dish or a main course full of flavor and color.
Ingredients
Check off the ingredients you have.
For the couscous base
For the vegetables and additions
Optional
Method
- Peel the carrots and cut them into small cubes. If you are going to use potatoes or green beans, cut them into pieces of the same size.
- Boil these vegetables in a small pot with water and a pinch of salt until tender. Drain and set aside.
- In another pot, heat the broth with a splash of olive oil, salt to taste, the raisins, and the corn.
- When the broth comes to a boil, remove the pot from the heat, add the couscous, and cover it. Let it rest for 5 to 7 minutes so that it absorbs the liquid and hydrates.
- Cut the bell peppers into strips or cubes. In a frying pan, heat a little olive oil and sauté them along with any other vegetables you desire, such as eggplants or zucchini.
- If you prefer to soften the red onion, chop it and add it to the sauté. If not, reserve it raw to give it a fresh and crunchy touch.
- In a large serving dish, mix the couscous with all the boiled and sautéed vegetables, the olives, the tomatoes, and the chopped parsley.
CiberCuba - Drizzle a little lemon juice or vinegar over the top to give it a fresh touch.
- If the couscous feels dry, add another splash of olive oil just before serving.
CiberCuba
Original video
In Spanish
