Cous cous 4 Legumes
Cous Cous is a complete first course on par with pasta and rice. It is highly digestible, healthy, and low in fat. For this reason, it is a food suitable for everyone: children, elderly, athletes and especially to those who love to eat with taste and in a healthy way.
The properties of legumes:
Legumes are highly nutritious and rich in beneficial properties. Chickpeas, peas, and lentils are a real mine of proteins, fibers, and minerals salts like calcium, iron, phosphorus, and potassium.
Couscous loves the environment:
It cooks in less than 5 minutes saving time, water, and gas
Chickpea flour 35%, red lentil flour 25%, yellow lentil flour 25%, pea flour 15%.
Nutritional Information. Average Nutritional Values per 100 g:
Nutritional values for 100 g:
Energy: 1571 KJ / 372 kcal
Fats: 3,5 g
of which saturated fatty acids: 0,6 g
Carbohydrates: 55 g
of which sugars: 5,5 g
Fibers: 12 g
Proteins: 24 g
Salt: 0,03 g
Couscous 4 legumes to the Mediterranean flavor
Ingredients for 2 people:
125 g of couscous
200 g of cauliflower
1 clove of garlic
60 g of dried tomatoes
4 tablespoons of capers
4 tablespoons of black olive paté
Lemon juice, parsley, salt, olive oil
In the Pot
Pour the couscous into a saucepan and cover it with boiling water. Add oil, salt, and leave to rest for 5 minutes. Shell the couscous with a fork
In the Microwave
Pour the couscous into a bowl, cover it with water, add oil and salt, and cook it for about 3 minutes (850-1000 Watts). Let it rest for 2 minutes. Shell the couscous with a fork
Clean and cut the cauliflower into small pieces; soak the tomatoes in warm water; finely chop the capers. Put the oil and the lightly cut garlic in a pan, add the cauliflower, the capers, and a little later the previously squeezed, buffered tomatoes. Meanwhile, prepare the couscous by following one of the two methods indicated above and once ready put it in the pan. Season with salt and add the olive paté, lemon juice, and parsley. Serve warm.