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Moroccan couscous
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Couscous1 cup
- Hot water1 cup
- Chopped Onion1 unit(s)
- Chopped Carrots1 unit(s)
- Chopped Eggplant1 cup
- Chopped Zucchini1 cup
- Lemon1 unit(s)
- Olive oil to taste
- Salt to taste
- Green and mint scent to taste
- Sliced almonds to finish2 tablespoon
- Hydrate the Couscous with hot water, wait 4 minutes and loosen the degrees with a fork and set aside.
- In a hot skillet with olive oil, sauté the onion, carrot, zucchini and eggplant, leaving the vegetables al dente. Season with salt.
- 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.
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