Cous-cous variegation

“Sharing sensual food with the person you love,” is the definition of pleasure of Aine McAteer, a famous macrobiotic cookbook. She classified this recipe as "food for love", so we suggest that you brighten someone's day with carefully prepared cous-cous.

Preparation steps

Put the cous-cous in a bowl, then pour boiling water over it and add a pinch of sea salt. Cover and let stand for at least 20 minutes.
In boiling water, to which you have added a pinch of salt, boil the peas, take them out and immediately put them in cold water to keep the light green color.
After that, cook sliced carrots and broccoli in boiling salted water.
Heat 1 tablespoon olive oil in a pan, add the mushrooms and sauté for a few minutes. Add the tamari and stir briefly.
Add cous-cous, boiled vegetables, drained sweet corn, 2 tablespoons of olive oil to the mushrooms and sprinkle with lemon juice and sprinkle with chopped herbs.

Serving

Serve as a light lunch or, in the form of a more specific meal, with tempeh and lettuce.

Advice

You can also use other vegetables in the preparation of this dish. Try leeks, cauliflower and red peppers or onions, zucchini and pumpkin. You can also roast the vegetables: mix it with olive oil and a little balsamic vinegar, then place it on the top rack of an oven preheated to 220 ° C. Bake for 40 minutes or until vegetables are tender.

Ingredients

130 gcous-cousa
270 mlboiling water
sea salt
100 gyoung peas
100 gsliced carrots
100 gsweet corn
150 gbroccoli sliced into florets
3 tbspextra virgin olive oil
100fresh shiitake mushrooms (without stems, caps thinly sliced)
1 tbsptamarija
2 tbsplemon juice
1 tbspsliced fresh parsley
1 tbspsliced fresh basil

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