Winter Vegetable Couscous - 1 art
Winter vegetable couscous. icon GF no flour

The vegetable couscous is a vegetarian dish, genuine colorful and healthy thanks to the presence of various vegetables.

For vegetables, I recommend using fresh ones in season, According to your personal taste.

The sequence of seasons, the diversity of fresh vegetables that you can find on the market and those you choose for your recipe: you cook Cous Cous different every time.

A different flavor always.
In this my winter version, I use these vegetables: pumpkin, potatoes, versa, broccoli.
You can find other vegetables on the market stall: purchased and combined with your taste.

A Council: only buy seasonal vegetables – healthier, more good.

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Ingredients 3 / 4 people Icon number

potatoes 300 grams
pumpkin flesh 300 grams
cabbage 300 grams vitabella-cous-cous-corn
Cous Cous 250 grams – I used the Cous Cous (Gluten Free) Vitabella . Read and see under foreign contacts.
broccoli 200 grams
half an onion
vegetable broth
extra virgin olive oil
salt – as required

Step by step:

Preparation of couscous:

Bring to a boil in a saucepan or in a pan 250 milliliters of water with a teaspoon of salt and a tablespoon of extra virgin olive oil.
Remove from heat and pour 250 grams of Couscous , stirring slowly.
Let it sit for 2 minutes.
Add a knob of butter and continue cooking over low heat for another 5 minutes, stirring regularly shelling well product.

Vegetable couscous Inveranali - proceeding

 

 

 

 

 

 

 

 

Preparation of vegetables:

For the recipe of couscous, Peel and coarsely chopped cabbage, pumpkin and potatoes (cut pumpkin and potatoes of the same size for even cooking).
Peel and slice the onion.

Dried onion in a casserole with 2 tablespoons oil for 2 minutes, then add the pumpkin, potatoes, the cabbage, 5 minutes.

Combined with vegetables and a pinch of salt, cover with 2 ladles of broth and cook for about 45 minutes.
Trim the broccoli, cut into florets and boil in lightly salted water for 4-5 minutes, drain and immediately plunge them into a bowl with cold water (to set the color).

Meanwhile you have finished shelling and prepare the couscous.
You seasoned with vegetables and their sauce.

Completed and served by supplementing with broccoli.

Bon Appetit friends,

Anto

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