Couscous with vegetables Couscous has become one of my favorite dishes - it's just a huge field for imagination and experimentation! And with the approach of spring, he is also an assistant for finding shape - few calories and plenty of fiber! Kuskus is great for those who simply have to dine "out of the house": it does not need to be heated, but at the same time, it is more nutritious than a regular green salad! The combination of couscous with vegetables is just perfect: this time I offer you a spring version: with carrots, peas, zucchini and small shrimps. As a dressing, you can use the classics - olive oil and wine vinegar, or try a combination with soy sauce. I like both versions, but this time we will prepare an easy classic version!
Ingredients:- Couscous 100 g
- Shrimp frozen peeled 150 g
- Zucchini 1 pc.
- Carrot 2 pcs.
- Frozen peas 150 g
- Broth of vegetable 150 ml
- Olive oil 3 tbsp. l.
- White wine vinegar 20 ml
- Step 1 You will need couscous, shrimp, green peas, zucchini, carrots, orange, salt, pepper, olive oil and wine vinegar.
- Step 2 Peel the carrots and cut into small cubes. Do the same with zucchini, removing the flesh from the core. Boil a couple of peas and carrots, a little later add zucchini.
- Step 3 Boil the shrimp in salted water for a few minutes.
- Step 4 Boil water for couscous in a 1: 1 ratio. Add the bouillon cube to taste and orange peel. When the water boils, add couscous and bring to kipper. Cover and let it brew for 10 minutes.
- Step 5 Mix the vegetables with shrimps and couscous.
- Step 6 Season with wine vinegar and olive oil, salt and pepper.
- Step 7 Serve the couscous warm or cold!