RECIPES

Couscous with walnut pesto and roasted vegetables

There’s nothing like homemade pesto! Here in perfect harmony with fresh vegetables and couscous - a natural antioxidant rich in vitamins B and E. With its origins in the Maghreb region, couscous is one of the cereals that offers the highest protein intake. A hearty meal that turns any day into something special. #Vegetarian

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Broccoli
  • Fresh basil
  • Grated Parmesan cheese (Milk)
  • Red pepper
  • Carrot
  • Walnuts (Nuts)
  • Couscous (Gluten)

Necessary utensils

  • Cutting board
  • Knife
  • Small pot
  • Hand blender
  • Large frying pan

Nutritional information (every 100 grams)

Calories139,4 Kcal
Fat3,4 g
of which saturated fat1,3 g
Carbohydrates17,6 g
of which sugar1,3 g
Proteins7,8 g
Salt0,1 g

Preparation time

Difficulty

Ingredients

  • Broccoli
  • Fresh basil
  • Grated Parmesan cheese (Milk)
  • Red pepper
  • Carrot
  • Walnuts (Nuts)
  • Couscous (Gluten)

Necessary utensils

  • Cutting board
  • Knife
  • Small pot
  • Hand blender
  • Large frying pan

Nutritional information (every 100 grams)

Calories139,4 Kcal
Fat3,4 g
of which saturated fat1,3 g
Carbohydrates17,6 g
of which sugar1,3 g
Proteins7,8 g
Salt0,1 g

Cooking step by step

Cooking
step by step

The couscous:

Heat the same amount of water that there is of couscous, using a glass as reference. Add a pinch of salt.
When the water boils, remove from heat and add the ouscous.
Cover it with a lid or plate and set aside to absorb the water. 

El cuscus - Pollo en salsa hoisin

The vegetables:

Peel the carrot and chop it.
Wash, cut the stem and remove the seeds of the bell pepper. Cut it to the same size pieces as the carrot.
Wash and cut the broccoli into small bouquets. 

All in the pan:

Heat a dash of oil over medium heat. Add the cut vegetables and let poach for 5 minutes (or more if you like). Add salt and pepper.
Now, let’s get on with the pesto! 

Your pesto:

Put basil leaves, walnuts, parmesan cheese (leaving a pinch for the final plating), salt and pepper in a bowl.
Add olive oil (generously) and a splash of water.
Blend everything until obtaining a thick and homogeneous mixture (regulate with the amount of water and/or oil).

Get your plate ready:

Separate the grains of the couscous with a fork.
Mix the pesto with the couscous and serve with the vegetables. Sprinkle parmesan cheese on top. 

paso 6

paso 6

El bulgur Merluza a la plancha

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