Couscous
Taboulé primavera
-
300g of Panzani Couscous
-
1 bunch of green asparagus
-
½ a bunch of basil
-
1 lemon
-
5 tablespoons olive oil
-
150g of fava beans
-
2 eggs
-
1 red onion
-
60g
-
1. Rinse and dry the asparagus.
-
2. Make the tips 4 cm long and chop the rest of the soft stems into small segments.
-
3. Shell the beans.
-
4. Cook the asparagus tips, green peas and beans for about 5 minutes in the basket of a steamer.
-
5. Make the hard-boiled eggs.
-
6. Peel and finely mince the red onion.
-
7. Pour the Couscous, olive oil, lemon juice and 40 cl salted water for 750 g of grain into a large bowl. Stir with a fork and let stand 30 minutes.
-
8. Brown the pine nuts as is in a hot non-stick pan, stirring regularly.
-
9. Add the pine nuts, onion, asparagus, beans, snow peas, chopped basil leaves, and quartered hard-boiled eggs to the Couscous.
-
10. Gently stir and let stand for 30 more minutes in the fridge before serving.
Vous aimerez aussi
Spaghetti aux oignons, à la crème et au jambon séché
Spaghetti
Cuisiner
Vermicelle aux coquelets Mkalli
Vermicelli
Cuisiner
Penne Rigate au poulet et à la moutarde
Penne Rigate
Cuisiner
