Easy and Quick Vegetable Giant Cous-Cous

Last week I had a few day off from work and decided to shoot a video for Denisa’s YouTube channel where I cooked something easy for her to learn and do it herself afterwards. I decided upon some favorite foods that are in the same time easy to make and not totally unhealthy: Vegetable Cous-Cous and Plum Galette. For the galette I used my go-to recipe where I just replace the fruits (and add some other flavoring options depending on the fruits, in this case vanilla extract and cinnamon).

And I will share here the recipe for the vegetable giant cous-cousm which is the best quick and simple dinner I make (not my appreciation).

INGREDIENTS

(for two servings)

1 measure of giant cous-cous (also called Israeli cous-cous or pearl cous-cous)
3 measures of chicken / vegetable stock or water
1 large red pepper
2 sping onions
2 large champignon mushrooms
chopped parsley
butter

METHOD:

1. Prepare or preheat the stock/water so that it will be hot when we will pour it over the cous-cous.
2. Wash and chop all the vegetables according to your preference (I like them bigger)
2. Sauté the cous-cous in a little melted butter mixed with a few drops of oil (I used olive oil, but you can use any vegetable oil or even skip this, as I do it just to make sure the butter will not burn – something that stuck with me from my mother’s teachings). Stir continuously until it will become golden brown
3. Add the hot stock / water to the cous-cous and let it simmer, stirring from time to time.
4. When all the liquid is absorbed and the cous-cous is boiled (please taste it and do not over cook it – it should be pearly and shiny and have the same texture as lightly al-dente pasta) add the raw vegetables and mix everything together. Add a few dices of butter and let it sit for a few minutes.
5. Serve it hot with a good white wine or prosecco.

And for the complete process and my clumsy hands, watch the video Denisa made of us fooling around and me cooking from time to time.