COUSCOUS WITH FRESH VEGETABLES
ABOUT
Our colorful pasta proposal with the most impressive colors and recipes.
10’ | 4 portions
PACKAGE SIZES
350g
INGREDIENTS AND NUTRITION FACTS
| NUTRITION DECLARATION | PER 100g |
|---|---|
| Energy |
1420,5kJ |
| Fat | 1,83g |
| of which saturates | 0,41g |
| Carbohydrate | 74,42g |
| of which sugars | 2,70g |
| Fibre | 2,00g |
| Protein | 12,63g |
| Salt | 0,01g |
Ingredients: Durum wheat semolina, durum wheat flour, vegetables 20% (spinach, beetroot, Florinas pepper), turmeric.
HOW TO COOK
How to cook: 1 cup vegetable cous cous in 2,5-3 cups of boiling water or broth, leave for 3'-5 ' and then turn off the heat and let it rise. Add a little olive oil or yogurt (optional).
You can keep the water you have boiled the pasta and use it later as a vegetable broth.
