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Moroccan couscous with saffron and feta cheese
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
2 servings
Jackeline Ricahrd
@jack_bethof- Ingredients
- Recipe
- Moroccan couscous100 g
- turmeric powder2 g
- diced boiled carrots50 g
- green pepper50 g
- feta cheese70 g
- Brazil nuts70 g
- ginger5 g
- vegetable broth10 g
- French chives5 g
- curly lettuce80 g
- 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.
- Hydrate the Moroccan couscous with 250 ml of the broth and let it rest for 5 minutes. Coarsely chop the chestnuts
- 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.
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