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Couscous with green beans, potatoes and cauliflower

Vegetables50 minutes4 people330 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

Couscous with green beans

Don't be scared by the list of ingredients in this recipe because chances are you have practically all of them at home. And, if you are missing one, you can always replace it with another similar one. We teach you how to prepare a delicious dish of couscous with green beans, cauliflower, potato and a special dressing.

A preparation loaded with properties, flavor and color that, in addition, does not contain too many calories.

I have served it with fried egg because at home we really like this combination.

Couscous with green beans, potatoes and cauliflower

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A recipe full of properties.

Couscous with green beans, potatoes and cauliflower
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 330
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the garnish/dressing:

  • 30 g pitted black olives
  • 50 g of almonds
  • 5 basil leaves
  • 150 g cherry tomatoes or another variety, small
  • 1 heaping teaspoon of capers
  • 20 g onion, chopped
  • Sal Island
  • Ground pepper

For the broth:

  • 15 g onion
  • 75 g carrot
  • 15 g olive oil
  • 780 g of water
  • 1/2 teaspoon turmeric

Plus:

  • 150 g of potato, peeled and cut into wedges
  • 160 g chopped green beans
  • 200 g cauliflower, cut into small florets
  • 250 g of couscous
  • 20 g olive oil
  • Lemon juice
  • Balsamic vinegar
  • Some basil leaves to decorate

Preparation

  1. We put the black olives, almonds and basil leaves in the glass. We program 8 seconds, speed 7.

  2. We put it in a bowl and in that bowl we also put the tomatoes in segments, the capers, the 20 g of onion in pieces, salt and pepper. We mix and reserve.

  3. Without having to wash the glass, we put 15 grams of onion and 75 g of carrot in it.

  4. We chop by crushing 5 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass.

  5. We add 15 grams of olive oil and program 3 minutes, 120º, speed 1.

  6. We add the water. We place the basket in its position and put the peeled and chopped potato in it.

  7. We now place the varoma container and distribute the green beans and cauliflower in it. We close with the varoma lid and program 25 minutes, varoma temperature, speed 1.

  8. While the vegetables are cooking, put the couscous in a large bowl with 20 g of olive oil. We stir it with a fork.

  9. We carefully remove the varoma and reserve it. We also remove the basket and reserve it.

  10. We put part of the liquid from the cooking of the vegetables in the couscous (everything is too much so we will have a little left over). The liquid covering the couscous will be enough. Let it rest for about 10 minutes and then mix well with a fork to separate the grains.

  11. We serve this couscous with vegetables and potatoes. Also with the garnish of natural tomato, olives... that we prepared at the beginning and that we reserved in the bowl.

  12. Each diner can add a splash of lemon juice, Modena vinegar and some fresh basil leaves to their plate.

More information - Couscous with vegetables and fried egg


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