Cold couscous with vegetables Mimosa cocktail

The cold couscous with vegetables it’s a summer dish easy, tasty and healthy. Tomatoes, peppers, eggplant And zucchini they are the ideal condiment for this recipe Seasonal. The extra touch? THE crispy chickpeas and the fresh mint. Perfect for lunch, but also for one dinner with friends.

Ingrediants

  • 200 g of pre-cooked couscous
  • 230 g of already boiled chickpeas
  • 1 small red pepper
  • 1 small yellow pepper
  • 2 courgettes
  • 1 eggplant
  • 100 g of Pachino tomatoes
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of cayenne pepper
  • fresh mint
  • dried oregano
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

This cold couscous with vegetables it’s perfect for summer. Seasonal vegetables, like peppers, eggplant, tomatoes And zucchini they are the ideal condiment for this very simple and colorful dish. You can prepare it in advance for one dinner with friends, a trip out of town or take it to the office for the lunch break.

To make this healthy recipe even a little tasty, we added some crispy spiced chickpeas with pepper and cumin, and to give it a greater touch of freshness a few leaves of mint.

The cous cous it is a food that lends itself to many preparations, therefore extremely versatile: you can try it with fish (fish couscous with crunchy vegetables and fried sage), with meat (saffron couscous with peppers stew) and also in sweet (Couscous with honey, pistachios and berries).

OTHER TASTY RECIPES: Vegetable couscous with the Thermomix; Cous cous patties, cod and fennel cherry tomatoes; Peppers stuffed with couscous and chickpeas

How to prepare: Cold couscous with vegetables

Easy Execution Preparation Time 25 min Cooking Time 50 min Servings 4

How to prepare: Cold couscous with vegetables

Preparation Cold couscous with vegetables - Phase 1

Preparation Cold couscous with vegetables - Phase 1

Preparing cold couscous with vegetables is very simple. First, dedicate yourself to the chickpeas: collect them in a bowl with the cumin, cayenne pepper, salt and a large spoonful of oil. Stir with a spoon and transfer to a baking sheet lined with parchment paper. Bake them at 180 ° for 20-25 minutes, turning them often by swirling the pan.

Preparation Cold couscous with vegetables - Phase 2

Preparation Cold couscous with vegetables - Phase 2

Meanwhile, also put the couscous in a large bowl, season with a teaspoon of salt and 4 tablespoons of oil. Heat the water in a pan and, when it boils, pour it over the couscous. Mix well and continue stirring occasionally for about 7 minutes, until the couscous has absorbed all the water and swelled. Stir again by shelling it with a fork. Peel the vegetables and cut the peppers into cubes and the aubergines in half and then into very thin slices, from which you will obtain many slices. Sauté them in a pan over a very high heat with oil and a clove of garlic until golden and soft. Salt, pepper and flavor with dried oregano.

Preparation Cold couscous with vegetables - Phase 3

Preparation Cold couscous with vegetables - Phase 3

To the bowl with the couscous, add the cherry tomatoes cut in half, the courgettes cut into wedges, the roasted chickpeas and the sautéed vegetables. Mix everything and season with oil, if necessary, and fresh mint.

Preparation Cold couscous with vegetables - Phase 4

Transfer to serving plates and serve.

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