Cous cous with vegetables, excellent in summer - Sbenny’s Blog
Couscous with vegetables—a refreshing summer first course perfect for hot weather dining. Mild yet flavorful, this North African dish pairs well with meats or fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at forum.sbenny.com.
Ingredients
- couscous: 1 cup
- water: 2 cups
- butter: 1 nut
- zucchini: 2
- carrot: 1
- eggplant: 1
- olive oil: to taste
- bunch of cherry tomatoes: 1
- corn: 1 pack
- pesto: 1 tbsp
- fontina: 100 g
- hard boiled eggs: 2
- Salt to taste
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