Salad vegetarian couscous

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Ingredients

  • Couscous: 1 Cup
  • Medium carrot: 1
  • Olive oil: 3 Tablespoons
  • Onion: 1/2
  • Small eggplant: 1/2
  • Red bell pepper, yellow, green: 1/3, of each
  • Herbs (herbs of Provence, chopped parsley, thyme): 1/3, each Teaspoon
  • Salt: taste.
  • Pepper: taste.
  • Ceboleta: 1
  • Corn: 2 Tablespoons
  • Water: to taste.

Directions

In a skillet place the chopped onion with olive oil and carrot, peeled, washed and cut into very thin blades.

Mild to cook on a low heat, while preparing the remaining ingredients.

Wash and cut the eggplant and peppers to the cubes, eliminating the seeds. Add them to the pan, season with salt and spices and, finally, place the corn and the ceboleta to rodelinhas, including the green part.

When the vegetables are tender, add the couscous and then the boiling water just to cover the vegetables. Turn off the heat, cover with a sheet of aluminum foil and wait 5 minutes.

Serve hot or cold, simple or as an accompaniment.

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