Couscous
Hydrated wheat semolina mixed with roasted cubes of eggplant, zucchini, tomato, and carrots, finished with fresh herbs.
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35 min
Easy
Mediterránea
4 servings
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
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1Place the couscous in a bowl and pour the hot broth over it. Cover and let sit for 5 minutes until hydrated.
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2Meanwhile, sauté or roast the vegetables in a pan with a bit of olive oil until tender and lightly browned.
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3Fluff the couscous grains with a fork so they are light and airy.
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4Fold the roasted vegetables into the couscous and mix gently.
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5Finish with fresh chopped herbs and serve warm or cold.
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