Start by chopping the vegetables into cubes. Next, mix the extra-virgin olive oil and the aromatic olive oil with soya and ginger and warm in a frying pan. Cook the leeks until golden. Add the carrots, peppers and, last of all, the courgettes. Leave the vegetables to cook until they are al dente.
Couscous with vegetables and nuts
- 1 leek
- 3 medium-sized carrots
- 1 courgette
- 200 g couscous
- 1 red pepper
- 1 green pepper
- A dash of Borges aromatic olive oil with soya and ginger
- A dash of Borges extra-virgin olive oil
- 40 g sliced nuts (hazelnuts, almonds or walnuts)
Step by step
Boil the couscous following the instructions on the packet and add a dash of extra-virgin olive oil. When cooked, add to the frying pan and cook together with the vegetables for a few minutes.
Finally, add the sliced nuts and decorate with a couple of mint leaves.