The couscous, with its neutral flavor, it goes perfectly with vegetables, greens and legumes also, as you will see in this article.
The ingredients are many, and you can easily buy it in any store or refer directly to the specific points of sale, both in the vegetable ingredients, both for the couscous.
You can vary the recipe, adding or replacing ingredients in this, with the ones that you like, even to taste the dish in different versions.
Instructions
- Take fresh leek and place it on a cutting board (1), then chop it finely (2) and leave aside into a plate (3).
- Now add three tablespoons of extra virgin olive oil in a medium sized pot (4) and once hot, add the chopped leeks (5), saute a few minutes over low heat, then, add the dried chickpeas you held soaked for 24 hours (6).
- Now add one liter of water in the pot (7) and add salt at your will (8). Also join the chopped rosemary (9).
- Mix thoroughly with a wooden spoon (10) and cover with a lid (11), cooking for about an hour and a half. Meanwhile, thoroughly wash the zucchini (12).
- Place the zucchini on a clean cutting board and cut into thin rounds (13). After this step, leave aside the mixture into a saucer (14). Now continue with the pepper, placing it on the same cutting board (15).
- Divide it in two and remove the internal plant parts (16), then continue chopping into strips not too thin (17) and when finished this step, wash the peppers under water in a colander (18). Leave aside in a plate.
- Take the potato and place it on a cutting board, then divide it into two parts (19), take the half that you need and chop it initially in slices not too thin, thin in strips with a thickness of a centimeter (20). Once made all the strips, started to cut the vegetable into squares (21). When finished, set aside in a saucer.
- Arrived at half cooking time for the chickpeas, in the pot add the peppers (22) and also the courgettes (23), stir thoroughly with a wooden spoon, cover with a lid (24), and cook over moderate heat for about twenty minutes.
- Now add the potatoes in the pot (25), and stir with a wooden spoon. Cook for another fifteen minutes and then add the couscous (26). Stir again with a wooden spoon (27) and cook the couscous for the time indicated on the package. Once ready, serve piping hot, accompanying the dish with a good white wine with fruity flavors.
