Couscous marocchino autunnale ai funghi
25 minuti Budget Vegana Passaggi della ricetta 1. Fai scaldare l’olio in una padella ampia. Aggiungi la cipolla e fai soffriggere a fuoco medio per 4 minuti.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Measuring spoon
- Can opener
- Wooden spoon
- Stove
- Mixing bowl
- Serving platter
Ingredients
- 30 ml / 2 cucchiai di olio vegetale
- 1 cipolla rossa affettata
- 450 g di funghi misti a coppa aperta e chiusa
- 1 latta di ceci da 400 g già scolati
- 1 latta di pomodori a pezzetti da 400 g
- 45 ml / 3 cucchiai di harissa
- Scorza grattugiata e succo di 1 limone
- 3 cucchiai di prezzemolo tritato
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