Vegetable cous cous with fish balls
10 recipes
Cous cous vegetables and salmon
ingredients
servings
3
Iodized salt
to taste
Extra virgin olive oil
to taste
Black pepper
to taste
Water
2 glasses
Salmon
1 fillet
Aubergine
1 unit
Courgette
2 unit
Datterino tomatoes
150 oz
Couscous
300 oz
single courses from Italy
Cous cous vegetables and salmon
Cous cous vegetables and salmon
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish fast and tasty!
preparation
step 1
Dice the zucchini and eggplant, go in a pan with a little extra virgin olive oil and cook (fry if you really want to tell the whole but with a little oil) for 10-12 minutes stirring occasionally.
step 2
put on the fire a pot (the one that generally used for pasta) and heat the water with a little salt.
step 3
In a bowl, diced tomatoes datterini in the meantime, cut the salmon into cubes.
step 4
When the vegetables are finalizing the baking also enter datterini and season with salt. Remove from heat and place in a bowl.
step 5
In the same pan you used for vegetables, without washing, put a little oil to heat and when ready put to cook the salmon for 5-6 minutes. so it stays soft.
step 6
Stir often enough and season with salt, freshly cooked, remove and place into the bowl with vegetables.
step 7
Turn off the water (it should not boil) put a tablespoon of oil and iron out the couscous and cover with a lid for 8-10 minutes.
step 8
Shelling and add the couscous with vegetables and fish and that's it !!!
step 9
If you want to stay lighter and you have the ability to turn on the oven (here cerano 30 degrees) you can make the vegetables in the oven for 35-40 minutes and then add the couscous.
