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Time: 50 minuti
The fresh dish of the summer will become this Cous Cous of corn with vegetables! Once discovered, it will open new frontiers for the palate .
Ingredients for 4 people
2 small green zucchini cut into cubes (150 g)
1 diced celery rib
1 carrot cut into cubes
½ eggplant cut into cubes
4 g salt up
80 g extra virgin olive oil
250 g gluten-free corn couscous
550 g water
1 vegetable nut
1 bunch of basil
100 g cherry tomatoes cut into 4
Preparation: 50 minutes
In a non-stick frying pan, put the oil and vegetables in cubes, let flavor for 4 minutes.
Add salt and cook for another 5 minutes, then move the vegetables on paper towels to drain.
Meanwhile, pour the water and the nut into a pot and bring to a boil, then add the couscous in the bowl, turn off the heat and mix thoroughly for 3 minutes.
Transfer the couscous into a baking pan and with the tines of a fork begin shelling until it is well divided into grains.
Add the chopped tomatoes, the previously seared vegetables, season with a tablespoon of olive oil and complete with fresh basil leaves.