Cuscous or Cous Cous is a perfect ingredient to cook fast and simple dishes, since it requires very short cooking times. In this recipe I will teach how to prepare an easy salad or garrison of Cous Cous vegetarian with vegetables, algae that give it a touch of sea and nuts (dates and nuts) that provide the dish a crispy and sweet touch. This dish of Cous Cous vegetable can be served both hot and cold, so get to work and cook this typical preparation of Arab countries in this vegan version.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make Vegetarian Cous: |
| 1 cup of couscous 1 nori algae sheet datiles 5 nuts ½ red pepper ½ green pepper 1 carrot 1 celery branch 1 tablespoon oil soup 1 pinch of salt 1 jet of lemon juice |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Vegetarian Cous:
1. Heat a pan without oil and hold the Nori algae blade. When changing color and is well roasted, crush it in the blender or rompela with your hands in small pieces.
2. Pica in small pieces carrot and pepper, chop the nuts, dates and celery. Heat a pan with a little oil and saute the carrot, celery and pepper until the vegetable is soft.
3. Boil 2 cups of water in a saucepan. Take the water to boil, add the Cous Cous, remove the saucepan from the heat and cover it and let it rest for 5 minutes to absorb all the water.
4. In a bowl mix the couscous with vegetables and dates, the fried algae, the nuts and the salt.
5. If you prefer to serve the cold vegetable cous, adhere with lemon juice and serve it as a Cous Cous salad or an incoming dish. You can also skip it in the pan or heat in the microwave and serve the vegetarian cuscous as a garrison of a hot dish. To see many more recipes with cous vegans do not miss those of my blog target = _blank relic = NOFOLWVEGSPIRATION.
