Couscous is a popular wheat groats among supporters of proper nutrition (and not only), which goes well with dried fruits, cheese, meat, fish and, of course, a variety of vegetables. Cooking is elementary, and the taste of the dish will delight you.
It is necessary
- - 200 g of couscous;
- - 2 raw medium-sized carrots;
- - 1 small onion;
- - 1 small bunch of parsley;
- - 2 teaspoons of ready-made seasoning for vegetables, for example Maggi "Bouquet of Seasonings";
- - 400 ml of boiled hot water;
- - odorless sunflower oil.
Instructions
Step 1
Peel the onion, chop finely. Rinse the carrots under running water, peel and grate on a coarse grater. Heat the sunflower oil in a large deep skillet, add the onions and carrots, and saute the vegetables until the onions are translucent.
Step 2
Pour the couscous into the pan with the sautéed vegetables and flatten, add the vegetable seasoning.
Step 3
Then pour hot boiled water into the pan. Stir a little. Bring to a boil, covered. Then remove the pan from the heat and let stand for 5 minutes on the off stove.
Step 4
Rinse the parsley, shake off any drops. Can be dried with paper tea towels. Chop the herbs, setting aside a few leaves for decoration. Remove the lid from the pan, use a fork to loosen the couscous with vegetables and sprinkle with herbs.
Step 5
Divide the cooked couscous with vegetables into plates, garnish with parsley and serve immediately.
