Recipes with Couscous
Pour plenty of cold water on the couscous and let it draw for 20 minutes. Half the tomatoes and gently press them out of juice and kernels. Cut the tomato meat into the tern. Sauté onions, carrots and zucchini in a high-brow pan with olive oil with garlic, chi
Boil water and broth. Bring the couscous in. Remove the saucepan from the heat, put on the lid and let it stand and draw liquid.
Brush the sponge and cut the root off. The root is used in chickpeas.
The herbs, the spicy pear and chickpeas, cooked to order the package, are chopped well and turned together with eggs and cream. Season with salt and pepper.
Grease the portobello with
Mix the meat with garlic, egg, cinnamon, almonds, mint, salt and pepper. Form the dad for 8 equal meatballs, put them on spears and raise them approx. 10 minutes with medium heat, turn them regularly.
Bring the couscous into boiling water, turn off the heat
Boil 1 l of water with garlic, cumin, chili, oregano and broth cakes.
Pour the broth over the couscous and stir. Wait 5 min.
The couscous is boiled in leachate water for 20-25 minutes. And cool.
Then turn the olive oil together with tomato and squash in fine tern and finally the chopped garlic and herbs.
Season with salt and pepper.
Stir marinade together with finely chopped egg yolk and garlic, oil, spices and juice of a lime or ½ lemon. Pour marinade over the meat and turn it over. Leave it marinate for a minimum of 15 minutes and no more than half a day in a refrigerator. Grill the cut
Ratatouille:
Ratatouille base can be made the day before. The tomatoes are scratched at the bottom and blanched in boiling water for 8 seconds, then they come in cold water. The skin is removed and the tomatoes are divided into 4, with a knife removed the cor
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