Moroccan couscous
Moroccan couscous is a great choice for cuisine lovers from all over the world. It will serve well as a separate vegan salad or snack, but it will also complement the table at a summer barbecue in the garden.
Preparation: 45 min
Medium
Preparation: 45 min
Medium
Ingredients:
- 250 g water
- 40 g broth paste - CVR
- 100 g shallots
- 25 g fresh mint
- 80 g roasted almonds
- 200 g sesame oil
- 200 g Squash-summer, raw
- 20 g garlic
- 3 g salt
- 70 g Oil, rapeseed
- 100 g Apricots, dried
- 25 g parsley leaves
Method of cooking:
- Place the steam pot on the bowl with a lid without a measuring cup and weigh 200 g of couscous.
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