Title : Rainbow vegetable ‘couscous’ ... and summer solstice
link : Rainbow vegetable ‘couscous’ ... and summer solstice
Rainbow vegetable ‘couscous’ ... and summer solstice
Before I introduce you to rainbow vegetable couscous, I will just mention that today 21st June 2025 (in the Northern Hemisphere) it is the summer solstice. Yes it is the longest day of the year, meaning the day with the most hours of daylight, and with parts of the UK already experiencing their first heatwave of the year it's likely to be a hot one.
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Couscous is eaten all around the world, the earliest known recipe for couscous comes from a 13th century Moroccan cookbook. Couscous is still known as the Moroccan national dish.
Couscous is technically a pasta made from semolina, which is the hard part of the grain of hard wheat. You can find instant couscous in most grocery stores today. It's pre-steamed and dried and just requires you to add boiling water and a few ingredients. Couscous has more vitamins than other pastas!
However, there are many recipes on the internet showing couscous made using vegetables, like this cauliflower one here and also this one I share with you today ... a rainbow vegetable couscous. It actually has six vegetables in the recipe ... have a look you may like to give it a try!
Colourful veg are chopped into the shape of couscous for this fresh-tasting and light dish. The dressing is optional if you decide to serve this as a salad – otherwise it makes a great side dish with a stew or tagine.
Ingredients
However, there are many recipes on the internet showing couscous made using vegetables, like this cauliflower one here and also this one I share with you today ... a rainbow vegetable couscous. It actually has six vegetables in the recipe ... have a look you may like to give it a try!
Serves Four
¼ cauliflower, cut into florets
1 small head broccoli, cut into florets (similar size to ¼ cauliflower)
1 large carrot, peeled and cut into chunks
100g/3½oz baby sweetcorn, roughly chopped
¼ red cabbage, shredded
½ red pepper
salt and freshly ground black pepper
small bunch parsley, coriander or mint, finely chopped
For the dressing (optional)
1 tbsp olive oil
½ lemon, juice and zest only
1 orange, juice only
½ tsp ground cardamom
¼ cauliflower, cut into florets
1 small head broccoli, cut into florets (similar size to ¼ cauliflower)
1 large carrot, peeled and cut into chunks
100g/3½oz baby sweetcorn, roughly chopped
¼ red cabbage, shredded
½ red pepper
salt and freshly ground black pepper
small bunch parsley, coriander or mint, finely chopped
For the dressing (optional)
1 tbsp olive oil
½ lemon, juice and zest only
1 orange, juice only
½ tsp ground cardamom
Method
1. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.
2. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes.
3. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing.
1. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.
2. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes.
3. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing.
From an idea by The Hairy Bikers idea seen here
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
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