La tempestina is pasta, which we call cous cous , but its beans are larger than those of the original. Cereals combine wonderfully with vegetables and legumes. For this reason I decided to use lentils and zucchini. Now this dish is one of my children’s favorite dishes, and I hope it become one of yours too!
- Difficoltà easy
Leave the lentils to soak for eight hours. Then put it in a saucepan and cover with hot water, twice the volume and '(always check the guidelines for cooking the lentils on the packaging). Also add the carrots and onions full/ uncut, mint and garlic to flavor. Cook lens while absorbed water. It usually takes about 30-40 minutes.
Wash and slice the zucchini and cook them in a pan with 50 ml of broth or water and a teaspoon of chopped rosemary (optional). During this time, boil a pot of water to boil the pasta.
When the water starts boiling, add the couscous. Its cooking time is about 6 minutes. The berries must be al dente, but not hard inside. When the couscous is almost ready, check that the lens is ready and mix it with zucchini. Add spices - fenugreek, black pepper and a pinch of salt. Stir briefly in the pan. Drain the couscous from the water and return it to the pan and add the mixture from the pan. Mix everything with a wooden spoon and season with three tablespoons of olive oil. Serve with couscous with lentils and zucchini. It must be warm, serve it as first or main course.
- POrzioni : 4
- Portata : First dishes and soups
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..