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Couscous

Hydrated wheat semolina mixed with roasted cubes of eggplant, zucchini, tomato, and carrots, finished with fresh herbs.

35 min Easy Mediterránea 4 servings
Couscous

The story behind

Couscous is the definition of simplicity and freshness. I love how the grains absorb the juices from the roasted vegetables, creating an explosion of flavor in every bite. It's a dish that feels light yet very nutritious, and visually adds incredible color to the table. It's perfect for those days when you're looking for a quick meal that maintains a professional and clean style.

Instructions

  1. 1
    Place the couscous in a bowl and pour the hot broth over it. Cover and let sit for 5 minutes until hydrated.
  2. 2
    Meanwhile, sauté or roast the vegetables in a pan with a bit of olive oil until tender and lightly browned.
  3. 3
    Fluff the couscous grains with a fork so they are light and airy.
  4. 4
    Fold the roasted vegetables into the couscous and mix gently.
  5. 5
    Finish with fresh chopped herbs and serve warm or cold.

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