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Vegetable Couscous
Yields1 ServingPrep Time20 minsCook Time15 mins

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Recommended CADAC cooking surface : Pan rack with Paella Pan or Chef pan
1

Cut the vegetables into large pieces.

2

Remove the seeds from the red pepper and chop finely.

3

Bring the water to the boil with some salt and olive oil for the couscous.

4

Remove the pan from the heat and add the couscous.

5

Let this stand for 5 to 10 minutes. In the meantime, fry the onion and garlic in a generous dash of olive oil.

6

Then add the sliced carrot, mushrooms and zucchini followed by the spinach and finely chopped red pepper. Bake the vegetables and turn regularly until they are al dente.

7

Finally add the couscous to the vegetables and mix into a whole.

 1 large cup of couscous
 ½ large cup of water
 ½ onion
 23 garlic cloves
 1 carrot
 1 small zucchini
 ½ red pepper
 200 g mushrooms
 10 large spinach leaves (approx.)
 salt
 pepper
 olive oil