Couscous is a North African dish made from moistened semolina (coarsely ground durum wheat) and flour traditionally served with a meat or vegetable stew spooned over it. It’s delicious, very simple to make and can be prepared in many different ways!
- 1-1/2 cups Couscous
- 1-1/3 cups (10.8 fl oz – 320ml) water
- 3 zucchini (about 1-lb)
- 3 carrots (about 10.5 oz)
- 5.3 oz canned peas
- 1 small onion
- fine sea salt
- 4 tbsp extra virgin olive oil
- 2 tsp curry powder (about 2 g – 0.07 oz)
- 10 fresh mint leaves
In a medium saucepan, bring 1-1/2 cups of water and 1 tsp salt to a boil over medium-high heat. Remove the pan from the heat add 1 tablespoon of olive oil and stir in the couscous. Cover until the liquid has been absorbed and the couscous is tender, 5 – 6 minutes.
Wash zucchini and carrots, trim and discard the ends, then cut them into very small pieces.
In a large (10 – 12-inch) skillet, heat 3 tbsp of olive oil. Add the julienned onion and cook until golden, about 3 minutes. Add the zucchini, carrots and 1 tsp of salt.
Cook over medium heat for 5 minutes, then add the curry powder and peas.
Continue to cook for 2 – 3 minutes. Remove the pan from the heat and add the minced fresh mint leaves. Using a fork, fluff the couscous and break up any lumps.
Add the couscous to the pan with the vegetable and mix well.
Transfer the couscous to a large serving bowl and cool for 5 minutes. Serve at room temperature or cold!