Delicious Couscous with Vegetable Salsa

In a skillet, melt 40 grams (1.4 ounces) of unsalted butter over medium heat. Once melted, add 450 grams (15.9 ounces) of couscous and stir to coat the grains in the butter. Toast the couscous for about 3-4 minutes, until it becomes slightly golden and fragrant. After toasting, remove from heat and set aside.

Chop the vegetables finely: 300 grams (10.6 ounces) of carrots, 60 grams (2.1 ounces) of Yalta onion, 40 grams (1.4 ounces) of celery stalk, and 100 grams (3.5 ounces) of bell peppers (using both yellow and red). Mince 8 grams (0.3 ounces) of garlic. Season with salt and pepper to taste.

In a pan, add the chopped vegetables in the order of cooking: start with the carrots and onion, then add celery and bell peppers. Sauté until they are tender and aromatic, about 5-7 minutes. Stir in the garlic at the final minute.

Transfer the sautéed vegetables into a suitable mixing bowl or baking dish. Spread the vegetable mixture evenly across the base. Next, pour the previously toasted couscous over the vegetables, making sure it covers them evenly.

Boil water and pour it over the couscous until it is submerged by about 1.5-2 fingers deep. Adjust the amount of water according to your preference for moist or dry couscous. Cover the dish tightly with a lid, plastic wrap, or aluminum foil.

Allow the couscous to soak for 15-20 minutes. During this time, it will absorb the flavors of the vegetables and steam to perfection. After the time has passed, remove the cover and fluff the couscous with a fork to separate the grains.

This dish pairs beautifully with tomatoes, poached eggs, or a drizzle of pesto sauce and is fantastic alongside roasted salmon.