COUSCOUS WITH VEGETABLES

This hearty, meat-free Tunisian couscous celebrates seasonal vegetables simmered in a spiced tomato broth, finished with OLYFO’s 2500 Years of Tradition extra virgin olive oil for fruity depth and polyphenol boost. Perfect for 4-6 servings.​

Ingredients

For the Broth & Vegetables:

2 cups medium couscous (dry)

3 tbsp 2500 Years of Tradition EVOO (plus extra for serving)

1 large onion, diced

2 tbsp tomato paste

½ tsp turmeric

2 carrots, peeled and cut into chunks

2 medium zucchini, quartered lengthwise

2 potatoes, peeled and halved

2 cups pumpkin or squash, cut into large chunks

100g chickpeas, drained

4 cups vegetable broth or water

Salt, pepper, and fresh lemon juice to taste​

For Couscous:

2 tbsp 2500 Years of Tradition EVOO

1 tsp salt

Water

PREPARATION

1.The Broth: Heat 3 tbsp 2500 Years of Tradition EVOO in a large pot over medium heat. Sauté onion 3-4 minutes until soft, then add garlic, tomato paste, harissa, cumin, coriander, and turmeric. Cook 1-2 minutes until fragrant.

2.Add Vegetables: Stir in carrots, potatoes, and pumpkin. Pour in broth, bring to a boil, then simmer covered for 15 minutes. Add zucchini and chickpeas; cook another 10-15 minutes until tender but firm. Season and finish with lemon juice.

3.Prepare Couscous:Mix couscous with 3 tbsp 2500 Years of Tradition EVOO and salt. Add 1 cup water, rub grains to absorb. Steam in couscoussier (or colander over pot) 30 min over broth. Add ½ cup broth, steam 30 more min, fluff.

4.Serve: Pour the broth over the couscous and mix gently. Arrange vegetables around it and drizzle with extra 2500 Years of Tradition EVOO for glossy shine and flavor elevation.