Cous cous with vegetables and legumes


precooked red beans,
Polli No Oil Grilled Bell Peppers,
Polli Boretta shallots,
100 ml approx. vegetable stock,
2 tablespoons extra virgin olive oil,
salt, 10 basil leaves
For the couscous:
300 gr. couscous,
500 ml hot vegetable stock.
To complete the recipe:
fine salt,
2 tablespoons extra virgin olive oil,
mint leaves to decorate


Dice the onions and peppers.
Put the oil in a pan
together with the diced vegetables. Put it on
the hob and
fry gently for a couple of minutes.
Add a pinch of salt, the
washed and broken up basil leaves
and heat for a few seconds while stirring
with a wooden spoon. Put the couscous
in a bowl, cover it with the boiling stock
and let it stand for 5 minutes covered.
Stir and separate the grains with a fork.
Add salt to taste. Add the vegetables,
a drizzle of raw oil, stir well
and chill for about half an hour
in the fridge before serving
and decorate with the mint leaves.






Ideal Products:


Grilled Peppers

Grilled Peppers

Boretta Shallots Boretta Shallots