Couscous can get you out of more than one trouble. It is prepared in a jiffy and with the vegetables and nuts you will have a complete and very healthy preparation. Additionally, in this recipe, the cilantro and cumin vinaigrette gives it a very special touch. If you replace the couscous with quinoa, the dish will be suitable for celiacs.
> 300 g of couscous
> 300 ml of vegetable broth (or water)
> 2 leeks
> 2 cloves of garlic
> ½ pumpkin
> 1 zucchini
> Extra virgin olive oil
> 50 g raisins
> 50 g raw almonds
> ½ teaspoon ground coriander
> Cumin
> Lemon juice
> Shall
> Pepper
1. In a frying pan, sauté the chopped garlic cloves for a few seconds until they acquire a light golden color, without burning.
2. Add the chopped leeks, pumpkin and diced zucchini. Then let it cook over low heat. Salt pepper.
3. To prepare the couscous: put the vegetable broth on the heat and bring it to a boil. Pour over the couscous and stir well. Let it rest for 2 minutes and add a splash of extra virgin olive oil. Next, stir well to separate the grains with the help of a fork. Cover until the couscous absorbs all the liquid.
4. Once ready, put it in a bowl. Add the vegetables, raisins and raw almonds.
5. Dress with a coriander and cumin vinaigrette: mix a couple of tablespoons of extra virgin olive oil, half a teaspoon of ground coriander, a pinch of cumin and a few drops of lemon juice.
Difficulty: low
Time: 30 minutes
Servings: 4
Calorie intake: 500 kcal
