Couscous with spring veggies

Couscous with veggies is one of our favorite go-to meals when in the mood for something delicious and super easy to make. The couscous must be one of the most versatile and easy to cook ingredient. Use your imagination or whatever you have in the fridge to get creative with this dish.


For each cup of couscous you will need a cup of water (one cup of couscous makes two generous portions). I boiled the water with three chopped carrots and salt. This is where you can also add different spices or just use vegetable stock. When the water started to boil, I took it off the stove, poured it over the couscous in a bowl and let it cook for about 10-15 minutes. In the meantime I sautéed a zucchini in a pan with olive oil and garlic and, when it was almost done, I added chickpeas, green onions and tomatoes. 
I used a fork to fluff the couscous a bit and then added it alongside the vegetables in the pan and cooked it for another 2-3 minutes. And that's that. I like to serve it with sour cream.  Easy peasy, right?




About me

Hi! I'm Anca, a crafts entuziast, writter and maker of pretty things, living in Munich, Germany. I spend my time working as editor in chief for Revista Atelierul (an online handmade & design magazine based in Romania), traveling and discovering life in Bavaria, meeting new and wonderful people and learning to cook. You can find out more about me in the About me page.

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