Share
Moroccan couscous
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Renata Salazar
@acozinhadarenata- Ingredients
- Recipe
- Moroccan Couscous (semolina)1 cup
- Vegetable broth or hot water1 cup
- grated carrot1 unit(s)
- Chopped Italian Zucchini1 unit(s)
- Corn1 can(s)
- Red onion1/2 unit(s)
- Garlic Clove2 unit(s)
- cherry tomato1 cup
- Pepper of your choice1/2 unit(s)
- Lemon juice1/2 unit(s)
- Black olives5 unit(s)
- Leek1/2 unit(s)
- Parsley, chives, spices and salt to taste
- Olive oil for sautéing and drizzling after ready to taste
- I hydrated the beans with the vegetable broth, added salt and left covered with plastic wrap for 5 minutes.
- I sautéed the onion, garlic, leek, pepper, carrot and corn in olive oil.
- Apart from that, I lightly sautéed the zucchini in a very hot skillet with olive oil, just to brown and set aside.
- 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.
Tags
Did you like this recipe?
You may also like
Invigorating Beef Broth
simple rain cookie
By
invigorating rice
Refreshing Hibiscus Sucha
