Vegetable cous cous with fish balls
356 recipes
Cous cous with turmeric
ingredients
servings
2
Couscous
150 grams
Carrots
2 unit
Courgette
2 unit
Chickpeas
50 grams
Extra virgin olive oil
to taste
Garlic
1 wedge
Parsley
1 teaspoon
Turmeric
1 teaspoon
Iodized salt
to taste
Black pepper
to taste
first courses from Italy - Puglia
Cous cous with turmeric
Cous cous with turmeric
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The spice used and that gives color to the plate is precisely the TURMERIC: a spice from the many beneficial properties, has always been used in the kitchen and in Indian medicine. It protects the liver Sharpen digestive difficulty and activates the metabolism Promotes bowel regularity For women, reduces painful menstruation Turmeric and vitamin C present in the spice place unefficacia action against free radicals.
preparation
step 1
Wash and cut the carrots and zucchini into cubes.
step 2
In a pan heat 1 tablespoon of oil, add the garlic and sauté for a minute.
step 3
Then add the carrots and zucchini cut into cubes. Add salt and pepper and cook the vegetables until they are ready cooked but still crunchy.
step 4
Meanwhile, in a low, wide saucepan, boil 200 ml of water with a pinch of salt and a tablespoon olioe amalgamated to shell the cous cous.
step 5
Cover with a lid, let rest 5 minutes and shelling the couscous again.
step 6
Pour the couscous into the pan where you cooked the vegetables, add 50 grams of cooked chickpeas and a teaspoon of turmeric. Mercolare the ingredients well.
step 7
Serve the couscous with chopped fresh parsley and enjoy! :
