Couscous with vegetables

Usually plain couscous is served with a stew but this version mixes various vegetables directly into the couscous. 

This is the instant version of couscous which was produced by mechanical means, and a world apart from the original version that was rolled by hand. It is considered a type of pasta, one that is pre-steamed for quick cooking. The original version was rolled by hand, dried in the sun, and then steamed only once usually above a boiling stew. The instant version is available in boxes with a flavor packet. This couscous was scooped from the bulk bins at Whole Foods without any flavoring. So it is up to me to provide it. Suits me just fine. I can totally out-flavor any flavor packet any day of the week. No brag, just fact. You can too. 

Instant couscous is small particles of semolina wheat that is sorted by size and steamed and then dried. The contents of the boxes, couscous and flavorings, are usually combined with 1.5 parts liquid. The steamed and dry semolina rehydrates within 5 minutes to a fluffy pile of moist swollen granules similar to orzo but smaller. Kind of like instant potatoes, or instant grits, or instant rice, except better. 

Small portions of various vegetables that I have on hand are cut to pieces and fried for a few minutes in olive oil and butter: broccoli, white onion, celery, baby courgette, baby yellow squash along with a handful of broken pecans and one fresh hot chile pepper. 

Two scallions are cut finely, a fresh tomato diced to small pieces, 1 oz of grated Grana Padano, and a small bunch of cilantro is cut and all held in reserve to add after rehydration. 

You can see that I am scrounging and tossing every vegetable-type thing that I find into this couscous. I am avoiding flesh proteins and legumes. On another day, the added ingredients will be entirely different. If I had lemon, I would have used it. 

The seasoning this time is Mexican oregano, sage, cumin salt and pepper, chile flakes. 

I heated 2 cups of commercial chicken broth instead of water. As mentioned here often, I live in a dry climate so there is no doubt that the couscous will absorb more water than if I was at a humid location. Instead of rehydrating the couscous with boiling hot water poured over the couscous in a bowl, as instructions on a box will indicate, and then cover the bowl with cellophane wrap, instead, I brought the the liquid to a boil along with the vegetables and nuts that were briefly cooked, added the couscous, then clamped on the lid. It's the same result. 

Then the fresh ingredients that are not cooked are added to the warm rehydrated couscous.