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buckwheat couscous

ingredients

servings

4

Couscous

150 oz

Pisellini, pasta

50 oz

Courgette

1 unit

Carrots

1 unit

Cherry tomatoes

5 unit

Salt

to taste

Extra virgin olive oil

to taste

Basil

to taste

Fresh mint

to taste

Oregano

to taste

single courses from Italy

buckwheat couscous

buckwheat couscous

vegan with gluten

ready in

4 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

buckwheat couscous

A nice alternative to the classic couscous, perfect for the summer. I accompanied it with all sweet vegetables to contrast the bitter taste of buckwheat.

buckwheat couscous step 1

step 1

Cook the buckwheat couscous in equal weight of hot water for 5 minutes, cover and leave to rest or otherwise follow the instructions on the package. Cut the carrot and courgette into cubes.

buckwheat couscous step 2

step 2

In a pan with a spoonful of oil, cook the peas and carrot for 5 minutes, then add the courgette, add salt and pepper to taste, add the oregano and cook for about ten minutes.

buckwheat couscous step 3

step 3

Shell the couscous with a fork and put it in a large bowl. Add the cooked vegetables and when it is slightly warm add the chopped cherry tomatoes. Season with oil, mint leaves and fresh basil.

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