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couscous with vegetables
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
1 servings
Felipe Malacrida
@viverdecozinhar- Ingredients
- Recipe
- Corn Flake2 cup
- Large eggplant1 unit(s)
- Large Zucchini1 unit(s)
- Minced garlic2 tablespoon
- cambuci pepper5 unit(s)
- Diced seedless tomato2 unit(s)
- Red onion1 unit(s)
- Canned Chili Pepper1 cup
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Vegetable broth to taste
- To start, let's hydrate the couscous with a generous pinch of salt and cold vegetable stock. Leave reserved and set aside the couscous pan or steamer.
- As soon as it boils, place the base in the pan, reduce the heat to low and with a spoon, take the hydrated flake and add it little by little, without kneading and at the end, close the pan and let it steam for at least 20 minutes. The point will be when you touch the couscous and it is very fluffy (like a pillow).
- Let it cool a little and with the help of a fork, release the couscous from the pan and set aside.
- Meanwhile, heat a frying pan with olive oil and sauté the eggplant and zucchini, let it cook well and then add the cambuci pepper.
- Once this is done, add the already cooked couscous little by little until it incorporates with all the stew.
- Now add a seedless tomato and a red onion to freshen up the dish, along with plenty of pout pepper, then just adjust the seasonings and it's ready to serve.
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