Today I’d like to share my way of making vegetable couscous: a simple dish made with this wonderfully nutritious grain so beloved by our hospitable neighbours across the sea from Spain.

It’s a dish that speaks of simplicity and of hands working in the garden, of smiles and life shared around the table.

Have you ever been to Morocco and been invited to eat couscous with your hands?

Couscous is a food that brings people together: a humble grain that soaks up the flavours of spices, vegetables and the green gold of our signature EVOO blend.

To bring out and enhance all of these flavours, we use La Cultivada Quintaesencia, which is our most versatile olive oil… our “Olive Oil of olive oils” containing a perfectly balanced blend of different olive varieties, designed to add depth and harmony to your cooking.

Give it a try – it’s easier than it looks!

INGREDIENTS

• 1 cup wholegrain couscous
• 2 sun-dried tomatoes (in oil or dehydrated)
• 1 teaspoon of your preferred spices
• 1½ cups hot vegetable broth
• 1 spring onion (scallion)
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 1 courgette (zucchini)
• 1 aubergine (eggplant)
• Fresh coriander (cilantro) and parsley
• La Cultivada Quintaesencia EVOO
• Salt and pepper to taste

PREPARATION

STEP 1.Place the couscous in a bowl and add the sun-dried tomatoes, spices and hot broth. Stir, then cover and let it sit so the couscous can absorb all the liquid.

STEP 2. Add a generous glug of La Cultivada Quintaesencia to a frying pan.

STEP 3. Add the chopped spring onion, bell peppers, carrot, courgette and eggplant along with salt to taste and a handful of chopped coriander. Stir and let the vegetables soften over medium heat.

STEP 4. Fluff up the couscous with a fork, then gently mix in the sautéed vegetables. Finish with another drizzle of La Cultivada Quintaesencia and a sprinkle of fresh parsley.

Here’s a video showing you the recipe step-by-step.

Cultivated regards,

Elena Vecino (founder of La Cultivada). Read all my «CULTIVATED RECIPES» here.