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Couscous with vegetables and nuts

20 min


2 persons




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Couscous with vegetables and nuts served on a platter and with wooden serving spoons


  • 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Finally, add the sliced nuts and decorate with a couple of mint leaves.

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