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Vegetarian couscous

Second course

tempoready in: 105 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Saltapasta

Speciali Antiaderente

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INGREDIENTS FOR 4 PEOPLE

250gr pre-cooked couscous

280gr water, in which you will dissolve one sachet saffron, or even stock if you have no saffron.

2 tablespoons extra virgin olive oil

2 small courgettes

1 carrot; 1 onion

1 aubergine

 

PREPARATION

- Prepare the aubergine, by dicing it, sprinkling it with salt and letting it stand in a colander for about half an hour to drain.

- Bring the water to the boil after dissolving the saffron in it. Pour the couscous in an oven dish and cover it with the water, mixing it with a fork until the water is completely absorbed (few minutes are enough). Set aside and let it cool.

- Dice the courgette, carrots and onion. Sauté the onion in anon-stick pan and add the carrots, then the courgettes and finally the aubergines.

- Cook for about 10 minutes then add the vegetables to the couscous. Season with a little oil and mix well before serving. You can eat it either warm or cold.

 

Recipe of Ilaria Bitetto

 

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