Couscous with Garlic Sautéed Summer Vegetables

Couscous seems to have been forgotten a little bit in the food creative world and today I’m here to change that. At least a little bit. I’ve got a simple and summer-y coucous dish for you with lots of garlic, courgette, peas and spinach. I thought we could make use of the summer vegetable abundance as well you see. Especially those of you who grow courgette yourselves know what I mean!

It is a simple combo but very yummy brightened up with some lemon juice and some crunchy salted almonds. The couscous I used is made from maize to keep it gluten free but you can use any cousocus you prefer. The cooking method should be the same but always check package instructions if you’re uncertain about the ratio of water to grain.

Also couscous makes such a perfect fast food as all you need to do basically is pour hot water over it and let it do it’s thing. More couscous on the tables I say and let’s start with this dish!

Also check out my other quick summer meals that were featured alongside this one in this youtube video; courgette and corn fritters with a tangy herb dipping sauce and South Indian street food dish chana chaat.

Malin x

Couscous with Garlic Sautéed Summer Vegetables

Serves 4-6.

INGREDIENTS:

The couscous:

1,5 cup couscous, gluten free if required

1 heaped tsp stock powder

1 tsp olive oil

A pinch of salt

The vegetables:

2 fresh red onions with tops, or 1 red onion and 1-2 spring

onions

2 courgettes, quarter cubes

4 garlic cloves, sliced

1 tbsp olive oil

1,5 cup frozen peas

150 g baby spinach

Salt and black pepper, to taste

To finish:

1 tbsp extra virgin olive oil

1 small lemon, juice only

0,75 cup roasted and salted almonds

METHOD:

Bring 1,5 cup of water to a boil, for the couscous, along with the vegetable stock powder, a tsp of olive oil and a pinch of salt. Once it boils pour in the couscous and instantly mix well with a spoon. Place a lid on the pot and allow the couscous to absorb the liquid while you prepare the vegetables.

If using fresh red onions slice the bulbous parts into half moons and then slice the green tops finely. Separate the two as you’ll cook the half moon slices and add the green parts raw at the end.

Cut the courgettes in half lengthwise and then cut each half lengthwise again to make long quarters before slicing them to roughly 0,5 centimeter thick bite sized quarter pieces.

Peel your garlic cloves and cut them into fine slivers.

Heat the olive oil over medium heat in a large frying pan. Once hot add the onion half moons, courgette pieces and garlic to it. Season with salt and black pepper. Sauté the vegetables for about 6-7 minutes or until they have softened somewhat and got some colour.

Add the frozen peas and continue to sauté for another couple of minutes, until they are warmed through.

Take the pan off the heat and fold in the baby spinach to allow it wilt gently.

At this point your couscous should have absorbed all the water. Use a fork to fluff it up and release it from the sides of the pot if it is a little stuck.

Transfer the couscous to the pan with the vegetables. Drizzle with a tbsp of olive oil and the juice of the lemon. Season with salt and black pepper.

Finally toss to combine and finish the dish by sprinkling the almonds over the couscous.