Couscous with cubes of sugar beet and carrot steam

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  • Olive oil: 1 tablespoon
  • Beet washed, peeled and cut into pieces of 1 cm: 350 g
  • Carrot, washed, shaved and cut into cubes 1 cm: 350 g
  • Seeds of cumin: 1 teaspoon
  • Seeds of fennel: 1/2 teaspoon
  • Seeds of coriander: 1/2 teaspoon
  • Coriander powder: 1 teaspoon
  • Coriander, fresh, finely chopped: 1/2 teaspoon
  • Asafoetida: 1/2 teaspoon
  • Raisins: 1/2


Boil the beets and carrots steam, 10 to 15 minutes.

Heat the olive oil and sauté the seeds. Add the coriander powder, cumin powder and asafoetida, as well as a quarter cup of water. Even before serving, add the beetroot and carrot cooked on the steam and mix well. Remove from heat and set aside.

Meanwhile, boil the water for the couscous. Heat a tablespoon of olive oil over low heat and add the powder, cumin, turmeric, and paprika. Add the couscous dry, turn off the heat and add the amount of hot water recommended in embalgem.

Add the lime juice and stir well. Cover and let stand for 5 minutes.

Then, stir to separate the grains.

Garnish with the leaves of ortelã and/or parsley.

Serve with the cubes of sugar beet and carrot.

Goes well with tzatziki and chickpeas.

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