Moroccan couscous
If you have five minutes and a microwave or kettle, you have a delicious, extremely healthy, recently made dish.
This Moroccan couscous is one of our best-selling recipes. Even Mikel López Iturriaga praised it in El Comidista. It is based on baby vegetables, dried fruit and spices, a mix of ingredients selected to transmit the essence of Moorish cuisine without a single additive.
Cumin, mint, chillies… a tasty, slightly hot dish, full of nuances to accompany or complement any meal.
Ingredients: couscous, tomato, sunflower seeds, garlic, red pepper, onion, cumin, mint, chili, coriander … and nothing else.
Allergens: May contain traces of sesame seeds, mustard, hazelnuts, celery, peanut, soya and sulphites. Contains gluten.
In this tray you will take:
And nothing else!
Cooking instructions:
1.
Boil 400 ml of hot water in a saucepan with 5 g of salt (or to taste) and two tablespoons of olive oil.
2.
Remove from the heat and pour in the content of the tray.
3.
Wait 5 minutes with the saucepan covered and separate the Couscous grains with a fork before serving.
*For one person, the amounts are approximately 75 g of Couscous and 100 ml of water. Remember to shake the tray before to obtain a homogeneous mixture.
Trevijano touch
The touch that we like is to accompany it with chickpeas, raisins, fresh coriander and a splash of olive oil. Tell us what yours is. #Trevijano
The touch that we like is to accompany it with chickpeas, raisins, fresh coriander and a splash of olive oil. Tell us what yours is. #Trevijano
