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".
CaloriesProteinsFatsCarbohydrates
243.5
kcal8.7g
grams5.8g
grams41g
grams1
Clean the carrot, leek, fennel, and celery, then boil them with added saffron.
- 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.
- Couscous: 360 g
- Olive oil: 20 ml
3
Blanch broccoli and zucchini in boiling salted water for one minute.
- Broccoli: 100 g
- Zucchini: 240 g
- Salt: to taste
4
Place couscous on a plate and garnish with broccoli, zucchini, peas, and herbs.
- Couscous: 360 g
- Broccoli: 100 g
- Zucchini: 240 g
- Frozen green peas: 80 g
- Fresh herbs: 15 g