make couscous for vegan

vegetable for couscous

Cook vegetables

Cook couscous

make vegetable on couscous



-1 kg couscous
- 2 onions, minced
- 500 g carrots, sliced ​​into broad slices
- 500 g draw, clip into quarters
- 150 g of chickpeas, drenched in water since the night before
- 500 g Cossa, sliced ​​into broad slices
- 200 g butter
- 1 teaspoon saffron
- 1 teaspoon paprika (fermentation)
- 2 cups fresh coriander, or a bouquet, chopped
- 1 teaspoon grated ginger
- black pepper
- Salt, to taste

How to prepare:

Place the couscous in a bowl and pour some salty water over it. The couscous is stirred by a fork so that the grains are scattered together, then filtered and placed in a special steam cooker, above the pot. 

If there is no special filter, an ordinary refinery can be used, provided that it is suitable for measuring the pot. Then add onions, chick peas, ginger, saffron, paprika, salt and black pepper. Bring to boil and then simmer for 1 hour.

Place the filter inside the pot and when the steam starts to rise from the couscous, lift the filter and return the couscous to the bowl and leave aside.

After an hour add the turnips and carrots and leave on low heat for 15 minutes, then add zucchini and coriander. Then put the couscous again in the refinery inside the pot, and leave on fire for 45 minutes. The fire is extinguished when caouscous is cooked.

Then put the couscous in a serving dish and add the butter over it, remove the vegetables from the broth,

Then pour the vegetables in the center of the couscous, and pour the broth into a  serving bowl.

Finally, put the couscous in individual dishes and then on top of it, and then pour the broth over it.
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