Brazil

Couscous

Hot water

Chopped Onion

Chopped Carrots

Chopped Eggplant

Chopped Zucchini

Lemon

Olive oil

Salt

Green and mint scent

Sliced almonds to finish

Moroccan couscous

Hidrate o Couscous com a água quente, aguarde 4 minutos e solte os graus com um garfo e reserve.

Hydrate the Couscous with hot water, wait 4 minutes and loosen the degrees with a fork and set aside.

Em um frigideira quente com azeite, refogue a cebola, cenoura, abobrinha e berinjela, deixando os legumes al dente. Tempere com sal.

In a hot skillet with olive oil, sauté the onion, carrot, zucchini and eggplant, leaving the vegetables al dente. Season with salt.

Junte esses legumes ao Couscous hidratado, regue com um fio de azeite, acrescente o suco de meio limão, cheiro verde e hortelã a gosto. Finalize com amêndoas laminadas tostadas. Prove e se necessário, acrescente mais sal.

Add these vegetables to the hydrated Couscous, drizzle with a drizzle of olive oil, add the juice of half a lemon, parsley and mint to taste. Finish with toasted flaked almonds. Taste and if necessary, add more salt.

Moroccan couscous

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