Couscous made with seasonal vegetables in less than an hour? Maybe. As a main dish or with meats like lamb, this is a real treat. Dinner will be a success every time!
What are we eating tonight? And if for a change, we have prepared a recipe that takes less than an hour: spring couscous. This Berber dish with seasonal vegetables will be your best companion for dinner and can be used as a main course or as a side dish. A recipe idea from all over the world that will awaken your taste buds and let you enjoy spring vegetables to the fullest.
To your couscous, ready, cook!
Spring couscous recipe
For 5 people
- 500 g medium couscous
- 2 turnips
- 2 purple artichokes
- 2 carrots
- 1 large handful of frozen peas
- 1 handful frozen green beans, cut into 3 pieces
- 1 large handful of fresh beans, deshelled
- olive oil
begin with wet the couscous in a large bowl with 1/2 liter water, 1 teaspoon salt and 1 tablespoon oil.
Stir with a fork, then stir regularly this preparation for loosening grains.
Next, clean the vegetables. Cut the carrots and turnips into cubes, and the bottoms of the artichokes into 8 pieces.
Arrange the vegetables on top of the couscoussalt, cover and make Cook steamed 20 minutes.
After 20 minutes, add the seeds and drizzle with olive oil. Don’t cover. Count about 10 minutes as the steam passes through the seeds.
Pour back into the salad bowl and mix everything, adding a little more olive oil.
Ready ! You can enjoy this couscous as a vegetarian main course or accompany it with lamb.
If you don’t have couscous, here’s our favorite below. This couscous is the key to a successful meal! In addition, it is compatible with induction cookers.
Stainless steel cutter 24 cm 9 l Baumalu
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