🍆🥕VEGETABLE COUSCOUS - the PERFECT recipe for your SUMMER meals!😋🥒🌞

Hello everyone I'm Ngoc Anh and today we are preparing a fresh Light dish that will be a savior for your summertime dinner parties let's start by chopping our eggplant we'll get rid of the stem then cut it in half lengthwise and in half lengthwise again and this way we end up with little triangles like this now let's put our eggplant aside for a moment and we'll move on to the bell pepper I know a trick for cutting it I hold it upside down and then I try to get rid of the white parts because they're more difficult for our bodies to digest half will be enough we'll chop it into little squares and we mustn't forget about our beautiful crunchy carrots of course you're free to use whichever vegetables you prefer I'll make sure they're completely peeled but we won't throw out the peelings because they can be used to make an excellent vegetable broth I'll cut these to the same size as the pepper when I was in charge of making lunch for everyone here at Galo Zafarano this was one of the dishes that they were always always asking me to make for them because it's so nice and light and nutritious and I was the happiest one of all because it's quick and easy to make so you can rely on good old Manuel to make it for you this will save your dinner we'll add some color with some green green zucchini I'll use the greenest part and keep the flesh for myself to make some soup or maybe even some meatballs and we'll cut these into small squares as well and I'm putting them in separate bowls not because I'm crazy but because they have different cooking time the onion as well dicing it finely and we'll add a spicy note to our dish with a fresh Chili Pepper half of it will do I'm going to remove the seeds because I'm only interested in the Chili Peppers Aroma we'll cut this up finely as well and now we are ready to cook a hot pan a good drizzle of oil and I'll pour in the eggplants and we're cooking them on their own because eggplants are like little sponges so if we cook them alongside the other veggies they would stay too soft but this way they'll be nice and golden and crispy how lovely once they're this color add a pinch of salt and remove them from the pan I'll add some new oil as obviously we only want to get one pan dirty Chili Pepper with garlic onion carrots and bell peppers and a pinch of salt right away I keep the heat on the pan nice and high so that it stays nice and crispy it's been about 6 minutes and our vegetables have started taking on a bit of color We'll add in the zucchini and in 3 or 4 minutes they'll betiful y bronzed what beautiful colors I'll remove the garlic let's pop the eggplants back in the pan and last of all the most delicate the loveliest part the peas another little pinch of salt one final toss and without heat we'll aromatize and color it with some fresh basil because basil is so delicate and so we leave it just like that with the flame off and now to add a bit of crunch some slivered almonds all done no we're missing the cuscus I'll pour it into a bowl seasoning it with salt oil and in this case some turmeric now this is the perfect opportunity for you to use your favorite spice cinnamon cloves all powdered of course or maybe Curry whatever you like best it can be spicy or not whatever you prefer a portion of couscous a double portion of broth or boiling water and this this way it will be perfectly hydrated we'll give it a very quick stir I promised you it was easy and it is cover it in plastic wrap and in 5 or 6 minutes it will double in volume nice and fluffy couscous ready it's been 6 minutes and now we'll spread it around with a fork what a strong smell of turmeric look how it made it nice and yellow let's transfer it to the pan and finally we have here our very very well-deserved plate of couscous now let's top it off with a few almonds and some of my favorite herb fresh basil a few leaves here and a drizzle of oil now let's try it one of my favorite dishes no question very good