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Cous cous with legume and fennel cream

ingredients

servings

1

Couscous

1 spoon

Vegetable broth

200 mL

Lentils

20 grams

Pisellini, pasta

20 grams

Cannellini beans

20 grams

Borlotti beans

20 grams

Grated Parmesan cheese

1 teaspoon

Extra virgin olive oil

1 teaspoon

Fennel

1 half

first courses from Italy - Lazio

Cous cous with legume and fennel cream

Cous cous with legume and fennel cream

vegetarian with gluten with lactose high in fiber high in iron high in potassium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cous cous with legume and fennel cream

#bambini The first priests

Cous cous with legume and fennel cream step 1

step 1

First, cook the legumes in unhydrated water for about 30-35 minutes. (If we talk about dried pulses they should have been soaked some hours before)

Cous cous with legume and fennel cream step 2

step 2

Drain them and pass them over to the vegetable passes (so as not to remove the skin that might be heavy on the baby). Keep aside.

Cous cous with legume and fennel cream step 3

step 3

Meanwhile, cook the fennel in ever-salty water. Go to the vegetable pass too.

Cous cous with legume and fennel cream step 4

step 4

Bring the vegetable broth to boiling, then add the semolina. Turn off the fire and leave it covered for 5 minutes (let's talk about cous cous ready-made in 5 minutes!).

Cous cous with legume and fennel cream step 5

step 5

At this point, wrap the cous cous with a fork, put on a very low flame, and combine the cream and the fennel pastry heat for a couple of minutes.

Cous cous with legume and fennel cream step 6

step 6

Remove from heat, rinse and dust with Parmesan cheese and oil. Serve lukewarm

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