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buckwheat couscous





150 oz

Pisellini, pasta

50 oz


1 unit


1 unit

Cherry tomatoes

5 unit


to taste

Extra virgin olive oil

to taste


to taste

Fresh mint

to taste


to taste

single courses from Italy

buckwheat couscous

buckwheat couscous

vegan with gluten

ready in

4 minutes


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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