Moroccan couscous

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In a partnership with

@delirec

By

@mairacovolan

View in original language

(Português)

30 min(s)

6 servings

Ingredients

• Couscous | 1 cup
• Hot water | 1 cup
• Chopped Onion | 1 unit(s)
• Chopped Carrots | 1 unit(s)
• Chopped Eggplant | 1 cup
• Chopped Zucchini | 1 cup
• Lemon | 1 unit(s)
• Olive oil |  to taste
• Salt |  to taste
• Green and mint scent |  to taste
• Sliced almonds to finish | 2 tablespoon

Recipe

1. Hydrate the Couscous with hot water, wait 4 minutes and loosen the degrees with a fork and set aside.
2. In a hot skillet with olive oil, sauté the onion, carrot, zucchini and eggplant, leaving the vegetables al dente. Season with salt.
3. Add these vegetables to the hydrated Couscous, drizzle with a drizzle of olive oil, add the juice of half a lemon, parsley and mint to taste. Finish with toasted flaked almonds. Taste and if necessary, add more salt.

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