Method of cooking vegetable couscous

Hi 

we have today :  Method of cooking vegetable couscous

ingredients

11/2 cups (300 g) full couscous

1 c. in s. olive oil

2 onions, sliced

2 green peppers, diced

4 carrots cut into sticks

2 zucchini, diced

1/2 celeriac (200 g) diced

1 bouquet garni

2 cups (500 ml) chicken stock (can be replaced by vegetable broth)

1 c. in s. tomato paste

1 c. in s. spices for couscous

1/2 Box 540 ml chickpea natural rinsed and drained

2 c. in s. buttery

mint sprigs for decoration

coarse salt

salt

Method : 

Pour the couscous in a bowl and sprinkle it with the same volume of salt water. Let it swell.

Put the oil to heat in the lower part of the couscous. Sauté onions and peppers 5 min. Add carrots, zucchini, celeriac and bouquet garni. Pour the broth and boil gently. Add the tomato paste and spices. Lightly salt. Stir and cover.

Spread the semolina swollen in the upper part of the couscous and place it over the vegetables. Cover and cook for 35 minutes, adding the chickpeas in broth 10 minutes before the end of cooking.

Fluff the couscous with a fork and pour it into a bowl. Add butter cut into small pieces. Place the vegetables on couscous, remove the bouquet garni, sprinkle with broth or show it separately. Serve hot, decorated with mint sprigs.

Intake per person

480 kcal

Protein: 19.5g

Carbohydrates: 78 g

Fat: 10 g (of which saturates: 3.5 g)

Cholesterol: 13 mg

Fiber: 16 g

Potassium: 1320 mg

to visit : 

tasty muffins broccoli and cheese method

enjoy