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Vegan Couscous

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Vegan Couscous


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Tempo de preparo

50 min(s)


10 servings

  • Ingredients
  • Recipe
  • Olive Oil4 tablespoon
  • Onion1 unit(s)
  • Garlic3 unit(s)
  • Peeled Tomato400 g
  • Water2 cup
  • Salt3 coffee spoon
  • Black Pepper1 to taste
  • Curry1/2 coffee spoon
  • Oregano1 coffee spoon
  • Demerara Sugar2 coffee spoon
  • Italian Zucchini1 unit(s)
  • Broccoli1 cup
  • Palm1 cup
  • Corn1 can(s)
  • Fresh Peas1 cup
  • Olive1 to taste
  • Green Smell1 to taste
  • Yellow Corn Flour2 cup
  1. In 1 pan, place 4 tablespoons of olive oil. Add the chopped onion, 3 cloves of garlic and sauté until golden.
  2. Add 400g of peeled tomato 2 cups of water 3 teaspoons of salt. Black pepper to taste 1/2 coffee spoon of curry 1 coffee spoon of oregano 2 coffee spoons of demerara sugar Cook for 10 minutes.
  3. add the zucchini the broccoli Palm heart Corn fresh pea Olives to taste And cook for another 10 minutes
  4. Add the chopped parsley Adjust salt if necessary
  5. Gradually add the cornmeal, stirring constantly. Stir for 4 minutes. Turn off the heat and set aside.
  6. Grease a mold with olive oil. Line the mold with slices of tomato, hearts of palm, corn and peas. Make a very thin layer with the couscous. And place slices of tomato, hearts of palm, peas and corn on the side edge (press well). Place the rest of the couscous in the mold and press well to adhere.
  7. Place in the fridge for 1 hour And unmold.

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