Have you ever tried it? Corn couscous, with slightly larger and tastier grains, a real treat. The preparation process is always the same: quick and easy, ready in 5 minutes. We have enriched it with seasonal vegetables and an aromatic oil with fresh coriander.
- 400 g corn couscous
- 250 g purple cauliflower florets
- 250 g clean broccoli
- 100 g clean turnip greens
- 1 fennel
- 1 purple carrot
- 1 yellow carrot
- 1 orange carrot
- fresh cilantro
- extra virgin olive oil
Bring 500 g of water to a boil with 1 tablespoon of oil and a pinch of salt; remove from heat, add the couscous and let it rest for 5 minutes, then spread it out on a tray, shelling it with a fork.
Peel the vegetables, cut them into large pieces and blanch them in salted water: first add the fennel and carrots, after 4 minutes add the purple cauliflower, after 1 minute the broccoli; cook for another 3 minutes and finally add the turnip greens. Drain everything after 1 minute.
Season the vegetables in a pan with 5-6 tablespoons of oil for 3-4 minutes, seasoning with salt.
Heat, without frying, 6-7 tablespoons of oil with 3-4 sprigs of chopped fresh coriander