Couscous with vegetables and dry tomatoes

4

People

40

Minutes

Medium

Difficulty

Ingredients

280 g Saclà Sun-dried Tomatoes

200 g pre-cooked couscous

200 g carrots

200 g peppers

200 g courgettes

150 g red cabbage

1 leek

Extra virgin olive oil to taste

Fresh mint to taste

Salto to taste

Method

1 Clean, wash and cut all the vegetables into pieces of about 1 cm keeping them separate. Clean, wash and finely chop the leek and divide it into 4 parts.

2 In a no stick pan cook each vegetable separately for some minutes, let them brown with some extra virgin olive oil and a part of the leek. The vegetables must be crispy. Add salt as needed.

3 Boil 200 ml of water in a large pan.

4 Turn off the heat and pour 200 g of pre-cooked couscous. Cover and let it rest for approx. 4 minutes. Add salt to taste and 2 tbsp. extra virgin olive oil. Gently fluff it up with a fork.

5 Cut into pieces the Saclà Sun-dried Tomatoes.

6 Add the vegetables and the Saclà Sun-dried Tomatoes to the couscous and gently stir for 2 minutes on low heat.

7 Dish out with a drizzle of extra virgin olive oil and fresh mint. Enjoy!

Method

1 Clean, wash and cut all the vegetables into pieces of about 1 cm keeping them separate. Clean, wash and finely chop the leek and divide it into 4 parts.

2 In a no stick pan cook each vegetable separately for some minutes, let them brown with some extra virgin olive oil and a part of the leek. The vegetables must be crispy. Add salt as needed.

3 Boil 200 ml of water in a large pan.

4 Turn off the heat and pour 200 g of pre-cooked couscous. Cover and let it rest for approx. 4 minutes. Add salt to taste and 2 tbsp. extra virgin olive oil. Gently fluff it up with a fork.

5 Cut into pieces the Saclà Sun-dried Tomatoes.

6 Add the vegetables and the Saclà Sun-dried Tomatoes to the couscous and gently stir for 2 minutes on low heat.

7 Dish out with a drizzle of extra virgin olive oil and fresh mint. Enjoy!

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