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Cous Cous to the three peppers

ingredients

servings

4

Couscous

200 grams

Red peppers

2 unit

Tropea onion

1 unit

Iodized salt

to taste

Extra virgin olive oil

1 spoon

Vegetable broth

400 mL

Garlic

1 wedge

Poppy seeds

to taste

Basil

20 leafs

single courses from Italy - Lazio

Cous Cous to the three peppers

Cous Cous to the three peppers

vegan with gluten source of C vitamins

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cous Cous to the three peppers

Ideal for a finger food, or served in a single dish, a simple and delicious dish made with only two ingredients: couscous and pepper.

Cous Cous to the three peppers step 1

step 1

Say the peppers, clean them by removing the torsol and the inner seeds and cut them in half. Wash well, then rub with a clean cloth.

Cous Cous to the three peppers step 2

step 2

Creaminess: (2 half of pepper 1 whole pepper) Say the onion of Tropea, cut it thin and stuff it into a spoonful of egg oil in a pan. Combine two of the half of the peppers (cut into pieces)

Cous Cous to the three peppers step 3

step 3

Let it burn for a few seconds on a lively fire, then add half of the hot vegetable broth, lower the flame, cover and bake for about 20 minutes.

Cous Cous to the three peppers step 4

step 4

When the peppers are ready (they will have to be soft), blend everything with a diving blender, forming a semi-liquid cream. Keep it warm.

Cous Cous to the three peppers step 5

step 5

Softness: (1/2 peperone) In the meantime, place one of the remaining peppers on a baking tray and cook in oven at 250 ° C for about 30 minutes.

Cous Cous to the three peppers step 6

step 6

When the peppers are well abrasive, extract them from the oven and cover them in such a way as to facilitate the splicing operation. Clean the peppers by removing the skin and cut the strips in the direction of the length.

Cous Cous to the three peppers step 7

step 7

Place in a plate, salt and oil with olive oil. Keep aside.

Cous Cous to the three peppers step 8

step 8

Crunchiness: (1/2 peperone) The remaining half of the peppers will use it to make the crunchy listars with which to decorate the finished dish.

Cous Cous to the three peppers step 9

step 9

Cut the latter half into strips in the direction of length.

Cous Cous to the three peppers step 10

step 10

In a pan to make a clove of garlic in a spoonful of olive oil, then remove the garlic and pour the peppers into a lively fire, stirring constantly.

Cous Cous to the three peppers step 11

step 11

Cook them for ten minutes so they remain crisp and consistent.

Cous Cous to the three peppers step 12

step 12

Place in a large bowl the couscous to the 4 pre-cooked cereals and cover with the remaining vegetable broth. Cover with a lid and wait 5 minutes: after spending this time, the couscous is ready.

Cous Cous to the three peppers step 13

step 13

Grab it carefully, dropping it in a tray and separating the grains with a fork. Combine the previously prepared pepper cream. Mix well

Cous Cous to the three peppers step 14

step 14

Grab it carefully, dropping it in a tray and separating the grains with a fork. Combine the previously prepared pepper cream. Mix well

Cous Cous to the three peppers step 15

step 15

Place a few tablespoons of roasted pepper in each oven, then finish with crunchy crunchy peppers in pan.

Cous Cous to the three peppers step 16

step 16

Decorate with fresh basil leaves and some poppy seed. Great hot and cold.

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