Ingredients:
500 grs.de flour Moroccan Couscous
Vegetables:
3 medium eggplants lean peeled diced
3 small zucchini without the stem, cut into cubes
1 cup (tea) chopped onion and drizzling
1 ½ cup (tea) of grated carrots in the large drain
1 or ½ pepper finger girl seeded and finely chopped without .brancas ribs. Salt to taste in moderation.
½ cup (tea) of oil.
½ liter of boiling water.
How to prepare the vegetables:
Place in a saucepan an oil wire fry the eggplant and go dripping boiling water until it is transparent, cooked.
Set aside.
Do the same with the other ingredients.
Allow to cool the vegetables.
Mode Prepare the couscous flour Moroccan:
Place the couscous in a large pan of flour, water with a few drops of cold water.
"Be careful with the amount of water" is just enough. Only water to moisten, do not put salt, mix well.
Add the cooked vegetables and cold, eggplant, zucchini, onion, pepper, carrot, mix well. Test the salt.
Can serve crumbly type, or shaped.
Place in an aluminum (shape pudding), tighten.
Turn out onto a dish cake dish. Around, lettuce leaves and sliced very thinly over cherry tomatoes.
Serve cold. Do not put in the refrigerator before serving.
If he left to take the refrigerator and re-shaping.
Make the couscous one hour before serving.
If you want you can add chopped parsley or cilantro.
You can change the vegetables, add or see the list below:
List of Vegetables:
Peppers of various colors cut into raw cubes
Frozen peas, or pre-cooked fresh peas or drained and rinsed can.
Accompanying prawns with fried shell, put around couscous already uninformed.
You can serve with baked or grilled fish or chicken, even with sardines or canned tuna.
Note:
Can put the vegetables cooked "al dente", that is, almost raw.
Pod precooked cut into cubes
Palm hearts, mushrooms, artichoke bottom, asparagus.
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