Vegetarian couscous
Instructions
Pour over couscous 100 g of salted boiling water, mix and allow to soften.
Stir-fried with hot oil, half the bell pepper into small pieces, stick of celery and cucumber, diced all reduced, and the leaves of shredded turnip greens; Add salt and cook the vegetables for 5 minutes then add the flowers of turnip tops and turn off after 3 minutes of fire medio\basso.
Seasoned couscous with remaining oil, stretch sgranatelo in the pot, add the sauteed over vegetables, supplemented with pistils of Saffron then served.
Ingredients and dosing for 1 person
- 80 g of stratum of red pepper
- 80 g of turnip tops (leaves and flowers)
- 50 g of celery sticks
- 50 g of cucumber washed away
- 50 g of couscous precotto
- 2 teaspoons of olive oil extra virgin
- Some pistils of saffron
- Climbs