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Couscous with fresh garden vegetables

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Ingredients for 2 servings:

  • 150 g couscous
  • 1 tbsp, heaped pine nuts
  • 1 onion(s)
  • 10 small tomatoes
  • 1 small garlic clove(s)
  • ½ zucchini
  • 2 handfuls of leaf spinach
  • 3 tbsp tomato paste
  • 4 tbsp milk
  • e.g. Parmesan
  • e.g. pesto, tomato or basil pesto
  • n. B. Cheese, grated
  • 10 basil leaves
  • Salt
  • pepper
  • chili powder
  • oregano
  • Herbs of Provence
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, quick and vegetarian

First, soak the couscous in hot water for 5-10 minutes, adding salt if desired. Lightly toast the pine nuts in olive oil and add the chopped onion, zucchini, and garlic, and fry briefly. Mix the tomato paste and milk and add to the vegetables. Then stir in the pesto (any amount is fine) and Parmesan cheese. Add the spinach and tomatoes, then stir in the couscous. Season to taste and stir in the basil. Sprinkle with grated cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

pasta salad

Couscous with fresh garden vegetables