COUS COUS CON VERDURE 🥕🥒
Procedure
Ingredients · Servings 4
- 150 g Cous cous istantaneo
- 150 ml vegetable broth
- 100 g Edamame
- 80 g lentils
- Zuchinis
- Carrot
- Sale
- Baby
Method · 30 min
- Heat the broth and pour it into a bowl over the couscous, cover, and let it rest. In a pan, cook the carrot and zucchini with a drizzle of oil...
- Heat the broth and pour it into a bowl over the couscous, cover, and let it rest. In a pan, cook the carrot and zucchini with a drizzle of oil...
- Heat the broth and pour it into a bowl over the couscous, cover, and let it rest. In a pan, cook the carrot and zucchini with a drizzle of oil...
- Heat the broth and pour it into a bowl over the couscous, cover, and let it rest. In a pan, cook the carrot and zucchini with a drizzle of oil...
Heat the broth and pour it into a bowl over the couscous, cover and let it rest.
In a pan, cook the diced carrot and courgette with a drizzle of oil, then add the edamame, season with salt and pepper.
Towards the end of cooking, add the lentils (I had some left over from New Year's Eve dinner so I thought I'd use them like this).
Now take the couscous and use a fork to fluff it, add the vegetables, mix and serve.
