Brazil

Moroccan couscous

turmeric powder

diced boiled carrots

green pepper

feta cheese

Brazil nuts

ginger

vegetable broth

French chives

curly lettuce

Moroccan couscous with saffron and feta cheese

Corte o queijo feta em cubos pequenos e pique a cebolinha finamente. Em uma panela, dissolva o caldo de legumes com 500 ml de água e leve ao fogo alto até ferver.

Cut the feta cheese into small cubes and finely chop the chives. In a pan, dissolve the vegetable stock with 500 ml of water and bring to a boil over high heat.

Hidrate o cuscuz marroquino com 250 ml do caldo e deixe descansar por 5 minutos. Pique as castanhas grosseiramente

Hydrate the Moroccan couscous with 250 ml of the broth and let it rest for 5 minutes. Coarsely chop the chestnuts

Misture todos os ingredientes - exceto a castanha do Brasil e a alface crespa - e tempere com sal e azeite. Em um prato, disponha as folhas de alface de um lado e do outro a mistura de ingredientes, finalizando com a castanha por cima.

Mix all ingredients - except Brazil nuts and crisp lettuce - and season with salt and olive oil. On a plate, arrange the lettuce leaves on one side and the mixture of ingredients on the other, finishing with the chestnut on top.

Moroccan couscous with saffron and feta cheese

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