Contact us
Quick moroccan vegetarian couscous
Serves 4
Preparation
Recipe preparation
- Heat the olive oil in a pan over a medium heat
- Add the vegetables, cumin and coriander to the pan, cover and gently cook on a low heat for 3 minutes, until the vegetables begin to soften
- Add the wine and the raisins, bring to the boil and cook for 3 minutes (850 watts) until the wine is reduced by half
- Add the vegetable stock and simmer for 15 to 20 minutes
- Season with salt and pepper
- Prepare the couscous as indicated on the pack. It should be fluffy and light
- Place the couscous on a plate, top with vegetables and toasted almonds
Ingredients
Ingredients
- 200 g of Tipiak Couscous
- 50 g of toasted flaked almonds
- 1 tablespoon of olive oil
- 300 g of mixed cut-up couscous vegetables
- 1 and ½ teaspoons of cumin seeds
- 1 and ½ teaspoons of chopped coriander
- 150 ml of dry white wine
- 150 ml of golden raisins
- 150 ml of vegetable stock
Used in the recipe
Products used
