Couscous with Stewed Vegetables in a Skillet
Fluffy couscous tossed with slow‑sautéed vegetables in one skillet. A simple, healthy vegetarian dinner that feels light yet filling, perfect for busy weeknights or meatless days.
Ingredients
- 1¼ cups dry couscous
- 1 medium carrot diced
- 2 bell peppers diced
- 1 small zucchini diced
- 1 small eggplant diced
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 2 cups sliced celery stalks
- 4 ripe tomatoes chopped
- 1 bunch fresh basil
- 1/4 cup fresh parsley chopped
- 1 teaspoon dried oregano
- extra‑virgin olive oil for sautéing
- salt to taste
- freshly ground black pepper to taste
Instructions
- Add the couscous to a large bowl, sprinkle with a pinch of salt and the dried oregano, then pour over enough boiling water to cover. Use about 1¼ cups (300 ml) of water for 1 cup of couscous, or slightly more if you like it softer. Cover the bowl and let the couscous sit for 10–20 minutes, then fluff with a fork.
- While the couscous is resting, dice all the vegetables into small pieces. Heat a generous drizzle of olive oil in a large skillet. Add the onion, carrot and celery and sauté until they start to soften.
- Add the zucchini and bell peppers to the skillet and cook for a few minutes, stirring occasionally. Then add the eggplant and tomatoes, reduce the heat and let the vegetables stew gently for about 20 minutes, until tender and saucy.
- Season the vegetables with salt and freshly ground black pepper to taste and let them cook for another 5 minutes. Turn off the heat, add the fluffed couscous to the skillet and gently mix until well combined.
- Just before serving, stir in the chopped parsley and garnish with fresh basil leaves. Serve warm as a light vegetarian main or as a side dish.