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Couscous with vegetables





1 glass


2 unit


2 unit


2 unit

Champignon mushrooms

6 unit


2 pinches

Extra virgin olive oil

2 spoons

Curry powder

2 spoons


2 glasses

Black pepper

3 oz

Bouillon cube, vegetable flavour

2 unit

single courses from Italy

Couscous with vegetables

Couscous with vegetables

vegan with gluten source of C vitamins high in potassium high in phosphorus with good fats

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Couscous with vegetables

The couscous is a dish that can be made in many ways, just a little 'fantasy!

Couscous with vegetables step 1

step 1

Wash and cut the onions, carrots, courgettes and mushrooms to taste.

Couscous with vegetables step 2

step 2

Put a little olive oil in the pan and brown the onions well. Then add the other chopped vegetables and sauté for five minutes.

Couscous with vegetables step 3

step 3

Add a measuring spoon and a half of vegetable stock, a little water and cover with a lid, cooking the vegetables on a low heat for at least twenty minutes.

Couscous with vegetables step 4

step 4

Meanwhile, measure a glass of couscous, place it in a large airtight container and add two glasses of hot water. Close the container, waiting for the couscous to absorb the water.

Couscous with vegetables step 5

step 5

Add the curry to the couscous, a pinch of salt, a little oil and mix well with a fork. Turn off the heat in the vegetables and add them to the couscous. Mix well with a spoon. Close the container again so that everything is flavored.

Couscous with vegetables step 6

step 6

Serve the warm or warm couscous at your leisure. Tip: if you want a crunchy effect, cook the vegetables less so they stay crispy.

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