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Couscous with Summer
Vegetables
Makes 8 normal servings
or 2 cyclists' portions
2 Tbsp vegetable oil
3 stalks celery, chopped
3 carrots, chopped
2 zucchini, chopped
1 Tbsp dried basil
1 1/2 cups couscous,
uncooked
2 cups vegetable stock
salt and pepper to
taste
How to make
1. Heat oil in a large
pot over medium heat
2. Add celery and
carrots. Cook until softened but not browned, about 7 minutes.
Stir often
3. Add zucchini and
cook until slightly softened, about 4 minutes
4. Add basil, salt
and pepper
5. Add couscous to
pot and gently stir to mix well
6. Gently stir in
vegetable stock. Bring to a boil
7. Cover pot and remove
from heat. Let couscous stand until it is tender and all liquid
is absorbed, about 5 minutes
Quick vegetable
stock
Dissolve 2 vegetable
bouillon cubes in 2 cups of water.
© The New Thrifty
Kitchen
reprinted with permission
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Book Info
