Couscous with vegetables
Instructions
Peel and wash 200 g 200 g of carrots, courgettes, a small green bell pepper, 200 g of cabbage, 200 g potatoes 100 g of onion, then latter chopped and chopped potatoes, courgettes, peppers, carrots and cabbage.
Sauté the onion, without making it too Brown, in a saucepan with 2 tablespoons olive oil extra-virgin, then add 100 g of boiled chickpeas, carrots and 2 tablespoons tomato paste.
Let stand for 10 minutes on gentle heat.
Then add 250 g of tomato paste, 1 teaspoon chopped red peppers 6 cloves and a pinch of pepper.
Continue cooking for another 10 minutes on low heat.
Add remaining vegetables and then cover them with hot water.
Season with salt and cook for another 30 minutes.
Cook the couscous in a large sieve using steam, densely punctured, which engages perfectly on pot with the boiling water.
Allow about an hour of baking, stirring often because all the grains are in contact with steam.
Pour the couscous in a large earthenware soup tureen, season it with butter flakes and, using a fork, grainy fine grains.
Combine the vegetables with some of their broth, stir gently and serve immediately on the table, piping hot, with the rest of the broth aside.
Ingredients and dosing for 4 persons
- 200 g of carrots
- 200 g of zucchini
- 1 green pepper small
- 200 g of cabbage
- 200 g of potato
- 100 g of onion
- 2 tablespoons of olive oil extra virgin
- 100 g of boiled chickpeas
- 2 tablespoons of tomato paste
- 250 g of tomato paste
- 1 teaspoon of chopped chili
- 6 cloves
- 1 pinch of pepper
- Butter in tassels