Aug

29

Vacation Travel Food: Couscous with Vegetables

August 29, 2008 |


These days I’m really busy  preparing my luggage and organizing, because I’m finally going on vacation. I’m heading down South, to Calabria to be exact, so I’ll be posting from there for awhile. I’m already dreaming about the dishes I’m going to taste soon. I’ve been to Calabria many times but each year I learn something new.

I usually don’t do it when I travel, but when I go to Calabria I always pack some food like rice to prepare risotto not that I miss my Northern cuisine, but my friends down there love to eat risotto the way we prepare it so I can not disappoint them. I also bring wine, the Veneto region where I live is one of the biggest producers of Italian wine but Calabria still has to grow so in the meantime I bring some from home.
As much as I’m looking forward to going on holiday I feel bad about leaving our garden still full of tomatoes, basil and salad. In these last days I’m trying to make and freeze  as much pesto as possible, but I don’t know what to do with my cherry tomatoes. I suppose I’ll bring some of them with me but for the rest I think I’m going to let my neighbors have them.

We have decided not to stop over somewhere and go directly to our destination in Calabria which means we’re going to eat while driving. We will stop for a break at the Autogrill (rest area) but I don’t want us to eat there I prefer to bring my own good food. When you travel is important to eat light so you don’t feel heavy and sleepy, fruit is in fact fundamental rich of mineral, vitamins and provides you with the right amount of liquid. I usually eat pasta or rice for lunch so I’m not going to renounce it and I’ll be cooking couscous with fresh vegetables to bring with. Here’s how I make it:

Couscous with vegetables

whole couscous, I used the kamut couscous in this recipe
1 zucchini
1 small carrot
1 small cucumber
1 small celery stalk
1 Tbsp. finely chopped fresh mint
6 Tbsp. finely chopped Italian parsley
2 tsp. finely chopped chives
1 Tbsp. finely chopped basil
5 Tbsp. extra virgin olive oil
salt to taste

Serves: 4 to 6 persons

Prepare the couscous as directed. In the meantime finely grate the zucchini and the carrot and cut the cucumber in small cubes. Put the vegetables in a bowl and then add the herbs. When the couscous is ready
add it to the vegetables, season with olive oil and salt to taste and combine well with a fork.

I hope you’ll enjoy it as much as I do.


Comments

2 Comments so far

  1. Karen on September 10, 2008 5:51 am

    Enjoy your southern vacation. I can’t wait to read about all the delicious items you will no doubt be cooking up!- Ciao, Karen

  2. admin on September 13, 2008 10:30 am

    Karen,
    I’ll do my best!

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