Single servings of couscous with roasted summer vegetables
Couscous is always good, but even more so in summer! It’s quick to prepare, you can dress it as you like, take it wherever you want, and make whatever you desire, from appetizers to desserts! Today we present single servings of couscous with roasted summer vegetables. The recipe is by our Fernanda Nicotra, food blogger at Giallo Zafferano!
Ingredients:
- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 tomato
- salt to taste
- extra virgin olive oil
- 100 g raw couscous
- 120 g hot water
Method:
Rinse the vegetables, remove the stems and any seeds and filaments from the peppers, and cut them into cubes.
Place them in a baking tray, add salt and oil, mix, and bake in a fan oven at 200°C for 1 hour, stirring often and ensuring they do not burn.
Shortly before the vegetables are cooked, place the couscous in a bowl, add salt and oil, and pour in the boiling water.
Set aside for ten minutes to rehydrate, then fluff with a fork.
Add some of the cooked vegetables to the couscous and mix, distribute the portions into the containers you have chosen to use, and enrich with more vegetables. Garnish with fresh basil leaves just before serving.
Store any leftovers in the fridge, covered with plastic wrap, and consume within two days.
