Vegetable Couscous with Apple Cider Vinegar
Try this vegetarian dish that uses the tang of De Nigris Apple Cider Vinegar to balance the flavours of seasonal vegetables.
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 www.denigris1889.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Colander
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 160 g cous cous
- 1 clove garlic
- 8 g fresh ginger
- 80 g spring onions
- 160 g carrots
- 160 g aubergines
- 80 g cherry tomatoes
- 160 g courgettes
- 25 ml extra virgin olive oil
- 60 ml De Nigris Organic Apple Cider Vinegar with Mother
- 500 ml vegetable stock
- Small bunch fresh coriander leaves, finely chopped
- 1 tbsp sea salt flakes
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