It is nice sunny Sundayand we are heading to the park to for a picnic. Sitting in the grass, watching the trees, the river, people walking by, explaining to my adorable little son that staying at one spot for several minutes is not a bad idea and eating couscous. This is what I call picnic. Sunday in the park and my couscous have something in common. Simple yet super satisfactory.
I first put couscous and then boiling water into a bowl, stir it and add a pinch of salt. I cover the bowl with a lid or a plate and leave it stand for 5 minutes. In the meanwhile I clean the carrots and grate them coarsely. If I get really small courgettes I cut them into slices. If they are bigger I cut them into slices and then again into halves. I heat a smaller pan with one tablespoon of olive oil for the carrots and a bigger one with two tablespoons of olive oil for courgettes. I roast carrots in a pan over medium heat and I also add a salt and a pinch of sugar. Carrots are ready after 8 minutes. I roast courgettes over medium heat for 12 minutes without any seasoning.
I add two tablespoons of olive oil into the couscous and fluff the grains with a fork. Now the couscous is ready to be mixed with carrots and courgettes. Then it should be seasoned with salt, pepper, lemon juice and another two tablespoons of olive oil. I sprinkle the Feta cheese over the top just before serving and garnish with tomatoes and fresh leaves of basil.