Vegetable Plate with Couscous

Treat yourself to this overflowing plate of vitamins!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 3 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 cups Couscous, dry

  • 3 spoons Oil, olive

  • 1 piece Bell pepper, red, fresh

  • 1 bouquet Parsley, fresh

  • 200 g Green, raw

  • 1 twig Green, tuber

  • 0.5 teaspoons Salt, table

  • 1 piece Lemon, fresh, without shell

Steps

  1. Pour the couscous into a bowl, add a little salt, and mix. Bring about half a liter of water to a boil and pour it over the couscous. Cover the bowl and let the couscous absorb the water and swell.

  2. Meanwhile, wash the bell pepper, remove the seeds, and cut it into smaller pieces. Wash the parsley, dry it, and finely chop it. Wash the asparagus, trim the woody ends, and cut them into pieces.

  3. Place a pot with about half a liter of salted water on the stove and wait for it to boil. Then add the asparagus to the boiling water and cook for about 3 minutes until tender. Drain the cooked asparagus well and add them to the bowl with the couscous. Cut the lemon in half and squeeze out the juice.

  4. Wash the celery, clean it, and cut it into 1.5 cm long pieces. Add the celery, bell pepper, lemon juice, parsley, salt, and oil to the bowl with the couscous, mix well, and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 226.42 kcal
  • Fat: 3.34 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 39.8 g
    • Sugars: 0.78 g
  • Protein: 5.91 g
  • Fiber: 3.01 g

Advice

The prepared dish can be placed in the refrigerator for 15 minutes and served as a salad. The vegetables can be quickly sautéed in a pan with a little olive oil and then mixed with the couscous.