Couscous with lentils and vegetables
Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable
Ingredients:
for the couscous:
600 g couscous fine
6 tbsp. tablespoons oil
25 g butter
For the filling:
400 g of yellow lentil
2 turnips
2 carrots 2 onions
2 cloves of garlic
1 cube of vegetable broth
2 tbsp. tablespoons oil
1 cooked. coffee cinnamon
salt and pepper
Preparing couscous lentils with vegetables:
To prepare the couscous recipe of lentils with vegetables
Peel the onions and garlic, chop the. Pour into a casserole. Add oil, then fry over low heat for 5 minutes. Season with salt, pepper, cinnamon and bouillon cube. All wet with 1 liter of water.
Sort and wash the lenses with water. Peel the carrots and turnips. Cut into sticks. Add all the vegetables to the broth. Cook 40 minutes over medium heat.
Meanwhile, prepare the couscous according to the instructions below for preparing couscous.
Make the couscous in a large bowl. Sprinkle generously with sauce semolina. Spread lentils over couscous. Garnish with carrot sticks and turnips.
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