Composition / ingredients
Cooking method
The first step is to prepare the vegetables.
Zucchini should be washed, cut off the skin, if it is hard, and cut the zucchini themselves into small cubes.
Wash the carrots, peel and also cut into small cubes.
Remove the sweet pepper from the seeds, and cut the pulp into small squares.
Defrost green peas.
Heat the vegetable oil in a frying pan or in a frying pan, put the carrots, fry them lightly, add the rest of the vegetables, stirring, fry them for 10-15 minutes until soft.
Add salt and spices to taste (ground black pepper, for example, turmeric, curry, paprika, asafoetida).
Pour boiling water to the vegetables, lay out the couscous and put it to languish on a minimum heat.
15-20 minutes, preferably 30, it is necessary that the couscous absorbs the liquid and swells.
Serve couscous with vegetables hot. Fresh greens will be very appropriate when serving.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Couscous - 112 kcal/100g
