Quick couscous with sun-ripened vegetables

A complete dish, full of colours and aromas, ready in just a few minutes.
Thanks to the jars of vegetables and the semolina, you get a quick, tasty and hassle-free couscous!

🛒 Ingredients

- Medium wheat semolina — The Fox

- Cooked vegetables for couscous — d'Aucy

- Chickpeas — Bonduelle

- Maggi Gold Kub Bouillon Cubes

- Ras el hanout spices — Ducros

- Olive oil — Puget

- Fine salt — Noirmoutier Island

- Black pepper — Ducros

👩🍳 Preparation

- In a bowl, pour the Le Renard semolina . Heat 300 ml of water with half a Kub Or cube and pour it over the semolina. Cover and let it swell for 5 minutes.

- Fluff the semolina with a fork and add a drizzle of Puget olive oil .

- Heat the d'Aucy cooked vegetables and Bonduelle chickpeas in a saucepan . Season with a pinch of Ducros ras el hanout , salt and pepper.

- Serve the semolina in a large dish, add the vegetables and pour in a little broth to bind everything together.

A comforting dish ready in less than 15 minutes!