Couscous - a popular among supporters of good nutrition (and not only) wheat groats, which goes well with dried fruits, cheese, meat, fish and, of course, a variety of vegetables. The cooking is elementary, and the taste of the dish will delight you.
Pick your recipe
You will need
- - 200 g of couscous;
- - 2 medium-sized raw carrots;
- - 1 small onion;
- - 1 small bunch of parsley;
- - 2 teaspoons of ready-made seasoning for vegetables, for example Maggi "Seasoning Bouquet";
- - 400 ml of boiled hot water;
- - odorless sunflower oil.
Instruction manual
1
Peel the onion, chop finely. Rinse the carrots under running water, peel and grate on a coarse grater. Heat sunflower oil in a deep large frying pan, add onions and carrots and fry the vegetables until the onions become transparent.
2
Pour couscous into a frying pan for sautéed vegetables and smooth, add seasoning for vegetables.
3
Then pour hot boiled water into the pan. Stir a little. Bring to a boil under the lid. Then remove the pan from the heat and let stand for 5 minutes on the stove turned off.
4
Rinse parsley, brush off drops. Can be dried with paper kitchen towels. Grind the greens by setting aside a few leaves for decoration. Remove the lid from the pan, with a fork, loosen the couscous with vegetables and sprinkle with herbs.
5
Arrange the cooked couscous with vegetables on plates, garnish with parsley and serve immediately.
