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Moroccan couscous

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By

@acozinhadarenata

View in original language

(Português)

40 min(s)

4 servings

Ingredients

• Moroccan Couscous (semolina) | 1 cup
• Vegetable broth or hot water | 1 cup
• grated carrot | 1 unit(s)
• Chopped Italian Zucchini | 1 unit(s)
• Corn | 1 can(s)
• Red onion | 1/2 unit(s)
• Garlic Clove | 2 unit(s)
• cherry tomato | 1 cup
• Pepper of your choice | 1/2 unit(s)
• Lemon juice | 1/2 unit(s)
• Black olives | 5 unit(s)
• Leek | 1/2 unit(s)
• Parsley, chives, spices and salt |  to taste
• Olive oil for sautéing and drizzling after ready |  to taste

Recipe

1. I hydrated the beans with the vegetable broth, added salt and left covered with plastic wrap for 5 minutes.
2. I sautéed the onion, garlic, leek, pepper, carrot and corn in olive oil.
3. Apart from that, I lightly sautéed the zucchini in a very hot skillet with olive oil, just to brown and set aside.
4. I loosened the couscous with a fork and added the zucchini, the sautéed, the tomatoes, olives and parsley. I added pepper, adjusted the salt and oil and squeezed 1/2 lemon. It's perfect, light and goes well with a lot of things! A little fish, roast beef, or alone.

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