Colorful Asparagus and Vegetable Couscous
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g couscous
- 600 g salt water or broth
- 0.5 teaspoon ½ ras el hanout
- 150 g asparaus, reen
- 1 large tomato (s)
- 1 bell pepper
- salt and pepper
- chili
Print Recipe
Pin Recipe Instructions
- Take the asparagus and cut off the lower end and remove some of the peel at the lower end. Wash the tomato and remove the stalk. Wash, halve, core and dice the peppers. Cut the vegetables into small pieces and fry the asparagus, then add the peppers and finally the tomatoes.
- Meanwhile let the couscous soak in the boiling liquid for 10 minutes while stirring. Add the Ras el Hanout during the time.
- Meanwhile, season the vegetables with salt, pepper and chilli and fold into the finished couscous. Season to taste with salt, pepper and chilli and serve warm on plates.
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