The appearance on the shelves of young vegetables makes it possible to cook light low-calorie dishes that will not harm the figure, but will not leave hungry. Vegetable stew can be diversified by adding couscous or bulgur to it, so the dish will become more satisfying.
Pour the couscous into a bowl and pour boiling water. Cover and let stand for about 10 minutes, then fluff with a fork.
While the couscous is steaming, prepare the vegetables. Peel and cut the carrots into small slices. Onions can be used onions or blue. Cut not finely, but not coarsely. Pear parsley leaves and chop.
Two small young zucchini cut into small thin slices. If zucchini with seeds, be sure to remove.
Peppers can be any color, but sweet. Cut it into small strips. Dice tomatoes.
Heat vegetable oil. Lightly fry the onions and carrots. Add zucchini, salt and season to taste. I choose spices according to my taste, I use Italian herbs and dry garlic. Cover and cook until juice stands out from the vegetables. Cook for about 10-15 minutes, stirring occasionally, vegetables should not turn into porridge. If you see that you are ready, turn it off. At the end of cooking, add chopped greens.
Pour the couscous and mix, remove from heat.
Cover and let stand for 5 minutes.
Serve as an independent dish.