Ingredients
- Couscous — 100 g
- Аvocado — 200 g
- Olives — 150 g
- Herbes de Provence
- Salt
- Garlic granulated
- Pepper Sweet — 125 g
- Carrot — 100 g
- Parsley
- Water — 300 ml
- Extra virgin olive oil — 20 g
Method
- Place the couscous in a heatproof bowl and pour the boiling water over it. Cover the bowl with a lid or plate and set it aside to allow the couscous to absorb the water.
- In a large pan, heat the olive oil over medium heat. Add the diced red pepper and carrot cubes and sauté them until they become tender and slightly caramelized, about 8-10 minutes.
- Once the vegetables are ready, add the cooked couscous to the pan. Sprinkle the salt, cumin, coriander, paprika, and black pepper over the mixture. Stir well to combine everything evenly.
- Cover the pan with a lid and remove it from the heat. Let the couscous mixture sit for 10 minutes, allowing the flavors to meld together.
- While the couscous is resting, cut the olives into slices and dice the avocado.
- Fluff the couscous with a fork and transfer it to a serving plate. Sprinkle the sliced olives and diced avocado over the couscous.
- Finally, garnish with fresh parsley leaves for a vibrant touch.
- Serve the couscous with roasted vegetables, olives, and avocado as a delicious and satisfying meal.
- Enjoy your flavorful and nutritious dish!
Calories & macros
- Energy
- 120.4 kcal in 100 grams
- Protein
- 1.8
- Fat
- 8.9
- Carbohydrate
- 8.4
