Couscous with vegetables and broth

Couscous with vegetables and broth

Our hostess gradually enrich their cookbooks with new dishes, popular in other countries. One of these dishes - Moroccan couscous. This fine grain yellow, very sweet to the taste. Preparing it instantly, it is well suited to meat and vegetables.

We couscous like to add to cold vegetable salads. Sometimes vegetarian cafe literally bring their ice - straight from the fridge. I also like it better how to prepare couscous in Africa and Middle Eastern Cuisine. There he was served hot and poured strong broth.

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Let's prepare couscous with vegetables is Moroccan. We will lean vegan dish that can be eaten alone or served as a side dish, for example, to chop chicken breast. Caloric finished couscous - 112 kcal per 100 grams, the glycemic index is 65, the percentage of fat is not more than 1%, carbohydrate - 23 gr, 3.7 gr protein.

Ingredients

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• 200g couscous
• 400 ml of water
• 1 carrot;
• ½ violet onion
• 1-2 peppers
• 100g green beans;
• Oregano
• Pepper, salt

Recipe

First you need to boil vegetable broth to couscous. Cut the carrots and onions, diced peppers, cut in two, remove the seeds, soft partitions, and tail, and also crumble squares.
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In a suitably sized saucepan pour water, put on fire. First Cast carrots, since It is brewed longer than other vegetables.

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Meanwhile, chop the zucchini, green beans cut into several pieces. If you use frozen vegetables, defrost them not necessarily enough to douse with warm water and remove the remnants of the ice.

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When the carrots will be ready, let down into the pan the remaining vegetables.
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Read more:   Vegetable smoothie with celery and tomato

Bring broth to a boil with the vegetables, salt and pepper arch, I still threw a pinch of oregano. Boil for about 1 minute, remove from heat and let it brew for five minutes. All the vegetables are soft and tender, so the time is enough - they have time to prepare, and the broth will suit all tastes and smells of them.

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Strain the broth, throwing vegetables into a fine sieve.

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Couscous pour into a deep container, fill it with the broth in a ratio of 1 to 1.5, i.e. 200 g groats 300 ml liquid. After 5 minutes, couscous is ready.

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Pour it into the pot, mix with vegetables.

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When serving, pour into a gravy boat remaining broth (about 50 milliliters, as the remaining amount of evaporated during cooking) and blow off some of his eating, so it will be much tastier couscous will remain juicy. Enjoy your meal.
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This recipe is from the category

Dishes from vegetables, cereals


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