Recipes

Couscous with vegetables

Ingredients

• 200 g Couscous Salem
• 2 tomatoes
• 1 carrot
• 1 courgette
• 1 small can of chickpeas
• 1 red pepper
• 1 onion
• 20 cl of water
• 20 g of butter
• 5 tablespoons of olive oil
• 1 teaspoon of cumin powder
• 1 teaspoon of curry powder
• Salt, pepper

Preparation

• Peel and chop the onion. Peel and dice the carrot. Rinse and cube the tomatoes. Rinse, cut in 2, remove the seeds and dice the red pepper. Rinse and dice the courgettes. Drain and rinse the chickpeas.
• In a casserole, heat the oil and fry the onion for 5 minutes. Add the vegetables, spices, salt, pepper and leave it to cook for a few minutes. Then pour in the broth and cover. After ten minutes, add the drained chickpeas. Cook covered until the vegetables are soft.
• Meanwhile, cook the couscous semolina according to the directions on the packet
• Heat the butter in a frying pan and fry the semolina for 5 minutes. Season with salt, pepper and serve with the vegetables.

Enjoy your meal