Couscous with vegetables and fennel

4 servings

30 minutes

Couscous does not require long brewing, in this recipe it is brought to condition with the help of vegetable broth, colored with saffron. Recipe from the restaurant "Magadan".

Energy value per serving

• Calories: 243.5
• Proteins: 8.7g
• Fats: 5.8g
• Carbohydrates: 41g

Ingredients

• Zucchini: 240 g
• Celery stalk: 120 g
• Fennel: 360 g
• Carrot: 200 g
• Water: 1 l
• Saffron: 1 g
• Couscous: 360 g
• Frozen green peas: 80 g
• Green: 15 g
• Broccoli cabbage: 100 g
• Leek: 1 pc
• Salt: to taste
• Olive oil: 20 ml

Cooking steps

1. Clean the carrot, leek, fennel, and celery, then boil them with added saffron.

   Required ingredients:

   • Carrot: 200 g
   • Leek: 1 piece
   • Fennel: 360 g
   • Celery stalk: 120 g
   • Saffron: 1 g

2. Add couscous and oil to the prepared vegetable broth and cook until ready.

   Required ingredients:

   • Couscous: 360 g
   • Olive oil: 20 ml

3. Blanch broccoli and zucchini in boiling salted water for one minute.

   Required ingredients:

   • Broccoli cabbage: 100 g
   • Zucchini: 240 g
   • Salt:  to taste

4. Place couscous on a plate and garnish with broccoli, zucchini, peas, and herbs.

   Required ingredients:

   • Couscous: 360 g
   • Broccoli cabbage: 100 g
   • Zucchini: 240 g
   • Frozen green peas: 80 g
   • Green: 15 g