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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

Cut the vegetables into large pieces.


Remove the seeds from the red pepper and chop finely.


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


Remove the pan from the heat and add the couscous.


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


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.


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.)
 olive oil