Moroccan couscous easy and fast – light and healthy recipe

Find out how to prepare a delicious and nourishing Moroccan couscous with oven vegetables! Easy, fast and perfect recipe for every occasion

Moroccan couscous easy and quick with fresh and nutritious vegetables. Prepare a delicious meal in a short time

Enter for 2 people.

Classic (no restriction), vegetarian

Preparation: 00:45

Interval: 00:10

Tools

1 pan (s), 1 border (s), 1 canvas (s), 1 kettle, 1 spatula (s)

EQUIPMENT

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Ingredients to decorate

– chopped taste salsinha

Moroccan couscous ingredients

– 1/2 cup (s) of Moroccan couscous

– 1/2 cup (s) of boiling water

– 1/2 spoon (s) (tea) of non -salted butter (or olive oil)

– Go up to taste

– Pepe to taste

Baked vegetables ingredients:

– 1/2 units (s) medium carrot (s), in medium cubes

– 1/2 unit (s) tomatoes, seedless, medium cubes

– 1 unit (s) leeks in slices of 0.5 cm

– 1/4 units (i) onion, chopped with medium cubes

– Oil to taste

– Go up to taste

– Pepe to taste

Pre-repair:

1. Separate the tools and ingredients from the recipe.
2. If you want to prepare a vegetable broth to hydrate couscous, use pieces of onion, carrots, parsley stems and complete couscous vegetables.
3. Peel and cut the carrots into medium cubes.
4. Remove the seeds and cut the tomatoes.
5. Cut the leeks of leek on slices of 0.5 cm.
6. Peel and cut the onion into medium cubes.
7. Wash well, cut the parsley, dry and put aside to finish.
8. Put a kettle with boiling water or follow the preparation of the vegetable broth.

PREPARATION:

Couscous Moroccan – Cook the vegetables:

1. Put the carrots, the tomato, the leeks of garlic and onion in a pan.
2. Sprinkle with olive oil, season with salt and pepper to taste and mix well.
3. Bake the vegetables in the oven for about 20 minutes or until they are tender, mixing half of the time to collect the same way.

Couscous Moroccan – Hydrates Couscous – Mix the vegetables:

1. Measure the quantity of water or vegetable broth that you will use to hydrate couscous.
2. Put the Moroccan couscous in a bowl, add very hot water or vegetable broth.
3. Add salt, pepper, butter (optional) or olive oil (a drizzle), mix and cover.
4. Let it rest for about 5 minutes or until the couscous absorbs the entire liquid.
5. Release the couscous with a fork to make it free.
6. Mix the vegetables in the oven with the couscous and mix well.

Finishing and assembly:

1. Disampe, mix the chopped parsley with taste.
2. Transfer to a bowl or dishes, such as monitoring meat, chickens, fish and seafood.
3. Serve the Moroccan Cuscous hot or ambient temperature.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.