Sautéed Seasonal Vegetables with Mediterranean Grains Recipe
Sautéed Seasonal Vegetables with Mediterranean Grains
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

For a vegetarian dish, substitute cubes of tofu for the bacon bits. 

The grain effect:
According to nutritional studies, carbohydrates should represent at least 50% of our daily dietary intake. Eating various kinds of grains, a source of carbohydrates, helps create balanced meals. 

You can add a few spoonfuls of bulgur (cracked durum wheat), buckwheat, quinoa or crushed hazelnuts to add a different texture to traditional couscous.

For 4 servings

- 1 red onion
- 15 g (1 tbsp.) butter
- 200 g (7 oz.) bacon, in small pieces
- 250 g (8 oz.) fresh or frozen spring vegetables (peas, carrots, etc.)
- 2 tomatoes
- 250 g (8 oz.) plain couscous
- 250 ml (1 cup) water
  1. In a skillet, cook the finely chopped red onion in the butter until lightly colored, then add the bacon pieces.
  2. Add the spring vegetables, the two tomatoes cut into small pieces, and the water. Bring to a boil. 
  3. Off the heat, add the couscous. Let sit for 5 minutes, covered. 
  4. Return to low heat and stir for 1-2 minutes. Serve immediately.
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