Good morning guys!

Today I bring the first recipe from the new kitchen of the flat in Valencia. Os I have to say that during the next few weeks you will notice many changes in the type of photo and in the regularity of the posts because I need to adapt to the new floor and be able to set up my usual stage to photograph the dishes (and for that I need still build a table, lol). So I apologize to you! What I can say is that I am very happy with the new kitchen, because in addition to having that old style that I like so much, it is very bright, and that makes it much easier for me to take step-by-step photos, if you want a One of these days I’ll show it to you through stories.


1/2 cup of couscous
1/2 cup of broth
1/2 red pepper
1/2 zucchini
1 handful of mushrooms
1 tomato
1 handful of raisins
1/2 lemon
1/2 avocado
a pinch of salt
Olive oil olive

Step by step

  1. Cut the zucchini and pepper into cubes, and sauté them in the pan with a little olive oil.
  2. We wait for it to brown slightly and add the sliced mushrooms.
  3. Sauté until golden brown and add the raisins . Brown for 2 more minutes and turn off the heat.
  4. On the other hand, measure 1/2 cup of vegetable broth and put it in a pot to boil. Next, when it is boiling, turn off the heat and add 1/2 cup of couscous.
  5. Let the couscous absorb the broth and reserve.
  6. Add the vegetables to the pot, the natural tomato cut into cubes, the lettuce in strips and dress with a long squeeze of lemon and a pinch of salt and basil.
  7. < li>Remove and let cool.

  8. And voila! We already have our couscous salad ready.
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