INGREDIENTS
- - 300g of cous cous gluten corn Viva Mais by Probios
- - 5 o 6 small to medium zucchini romanesche
- - 1 cup of cooked chickpeas in brine Il Nutrimento
- - half an onion
- - 2 peppers
- - 250g of Organic Tomato Pulp Rustica Natura Toscana
- - chilli, garlic preferably lyophilized, dry coriander, cumin
- - vegetable broth
- - curry
- - saffron
- - paprika strong
- - Extra Virgin Olive Oil Natura Toscana
INSTRUCTIONS
- Cut the onion into small pieces and fry on low heat with oil (don’t skim on) then add the zucchini cutted into small cubes, turn up the heat and fry, stirring constantly, add the paprika (taste), salt, two spoonfuls broth, chickpeas, spices, and the Bio Pulp.
- Cover and let simmer until you get a not too liquid. If you do not get enough sauce the cous cous will be dry.
- In another pan heat the oil and sauté on a high flame the peppers cut into small cubes ... when the pieces have browned pour in a ladle of broth and a generous teaspoon of curry, cover, let go a few minutes and turn off.
- Also the pepper should remain the sauce.
- Now You only have to prepare the cous cous.
- You take as much water as is the volume of cous cous (cous cous 1 cup = 1 cup of water), heat it (I melt 1 teaspoon of saffron with a pinch of salt) and pour over the cous cous.
- Cover with a lid and wait 5 minutes.
- Shell it with a fork and put on a serving dish, pour the sauce of vegetables and then the peppers over it.
