Xmas cous cous with corn and vegetables
Preparation time: 5 minutes
Cooking time: 20 minutes
Difficulty: 2/10
Serves: 3
Ingredients
- 500 g frozen beans
- 1 can of Corn Gold Bonduelle
- 250 g of couscous
- 50 g of peanuts, without shell, smashed into 4
- 4 fresh onions, finely chopped
- 200 g of cherry tomatoes, cut in 2
- Salt
- Lemon
- Pepper
- Sesame
- Oil
- Pomegranate-flavored balsamic (diluted with a little water)
Instructions
Step 1
In a non-stick pan, add the diluted balsamic vinegar and the cherry tomatoes and stir for 5 minutes. Remove from the heat and place in a bowl.
Step 2
Then, put the beans in the pan, without thawing them and cook for 3 minutes. Place them in bunches on a cutting board and cut them into very small sticks. Put them in the bowl with the cherry tomatoes. In the same bowl add the corn.
Step 3
In a separate glass bowl, pour the couscous with boiling water in order to steam (according to its packaging instructions). Add salt and a little lemon pepper.
Step 4
Fluff the couscous with a fork, add the onion, the peanuts and the vegetables. Add a little olive oil and mix very lightly and carefully.
Step 5
On a plate place a star-shaped cooking hoop (or whatever other shape we want) and carefully fill it with the mixture. Remove the cooking hoop and decorate the dish with a few drops of balsamic, cherry tomatoes and black sesame.
*Alternatively, serve the couscous in a tall glass so that its colors show off!