Couscous with vegetables (Cuban twist)

Preparation Time

30 minutes

Note

El cous cous es de esas comidas que los cubanos conocemos cuando emigramos y que una vez que probamos incorporamos a nuestra dieta dándole siempre un toque de sabor cubano. Especial para sustituir al arroz blanco que siempre usamos para acompañar nuestros platos. Este plato es perfecto para aprovechar lo que tienes en casa y crear una guarnición o comida principal llena de sabor y color.

Ingredients

Couscous base:

1. 4 ½ cups of chicken or vegetable broth (approximately 1 liter)
2. 2 cups of medium-grain couscous
3. 1 splash of olive oil
4. Salt to taste

Vegetables and accompaniments:

1. 2 small carrots
2. ½ green bell pepper
3. ½ red pepper
4. 1 cebolla morada (o blanca, si prefieres)
5. A handful of cherry tomatoes (or 1 large tomato diced)
6. A handful of black or green olives, sliced
7. 1 handful of sweet corn (canned or precooked)
8. A handful of raisins
9. Chopped fresh parsley
10. 1 dash of lemon or vinegar

Optional:

1. Eggplants, zucchini, green beans, pre-cooked potatoes
2. Cheese, ham, or bacon taquitos

Instructions

Preparation

Cook the vegetables that take the longest:

• Peel and cut the carrots 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 they are tender. Set them aside.

Prepare the couscous:

• In a pot, heat the broth along with a splash of olive oil, salt to taste, the raisins, and the corn.
• When the broth comes to a boil, remove it from the heat, add the couscous, and cover the pot. Let it rest for 5-7 minutes so that the couscous absorbs the liquid and hydrates.

3. Sauté the vegetables quickly:

• In a pan, heat a bit of olive oil and sauté the bell peppers cut into strips or cubes along with any other vegetables you like (such as eggplant or zucchini).
• If you prefer to soften the red onion, add it to the sauté. If not, keep it raw for a fresh and crunchy touch.

4. Assemble the dish:

• In a large bowl, mix the couscous with all the cooked and sautéed vegetables, olives, tomatoes, and chopped parsley.
• Sprinkle a little lemon juice or vinegar on top for a fresh touch.

5. Final adjustment:

• If the couscous feels dry, add a splash of olive oil just before serving.

• Tips:
• This dish can be served hot as a side or cold as a salad.
• If you prepare it in advance, store the couscous in the refrigerator and dress it with olive oil and lemon before serving.
• For a more Cuban flavor, you can use it as a side with a good picadillo and some fried sweet potatoes.

• Ready to enjoy a colorful, versatile dish full of flavor!

Servings

5