This very simple vegetable couscous recipe can also be adapted to the seasons, a complete and healthy vegetarian dish or a side dish to poultry or fish, it's up to you!
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Ingredients:
- 1 bunch of green asparagus
- 500g of fresh peas
- 500g of fresh snow peas or broad beans
- 1 sachet of vegetable stock
- 300g of whole wheat semolina
- Salt, pepper, olive oil
- Fresh mint
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Preparation:
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Shell the peas and cook them gently in a saucepan with a little butter (10g), a pinch of sugar, and a splash of water. The peas should remain crisp and cook for only 7-8 minutes.
Cut off the tough ends of the asparagus and cook them for 7 minutes over medium heat in a pan of salted water that you first bring to a boil.
Cook the snow peas in a large volume of salted water for 7-8 minutes as well.
Meanwhile, prepare the semolina. Fill two empty jam jars with semolina and boil the same amount of water. Infuse the broth, then pour it boiling hot over the semolina.
Season with salt and pepper and add a drizzle of olive oil.
Cover and let the semolina swell.
When the semolina is ready and the vegetables are cooked, cut the asparagus lengthwise, add all the vegetables to the semolina with the finely chopped mint and a drizzle of olive oil.
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Delicious hot or cold!
