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
Pâtes Alphabet aux légumes de printemps et saumon
Alfabeto
Cuisiner
Salade de Farfalle aux crevettes et à l'avocat
Farfalle
Cuisiner
Salade de Penne au chenklich
Penne Rigate
Cuisiner
Bananes aux Cheveux d'ange caramélisés
Vermicelli
Cuisiner
