Drive away with green broad beans and ricotta
159 recipes
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
ready in
4 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
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.
