Sauteed Vegetables

Ingredients:
 For the cous cous:100 g of cous cous200 ml of vegetable brothsaute for:2 bunches fresh spinach clean and chopped1/2 peeled and chopped green onionsClean and chopped 1/2 small zucchini12 shelled fresh peas pods2 peeled and chopped walnuts6 chopped hazelnuts1 chopped jujube2 cloves garlic, peeled and choppedA quarter of 1 red pepper, chopped small cleanFreshly ground black pepper to tasteSalt to tasteOlive oil, the necessaryfor garnish:1 potato, peeled and cut into thin slices1 large tomato clean and cut into wedgesOlive oil, the necessaryFreshly ground black pepper to tasteSalt to taste
Preparation:

Boil the vegetable broth and pour this over the cous cous in a bowl, cover and let stand 4-5 minutes for the cous cous absorb the broth and remaining cooked.Meanwhile, sauté with a little oil and salt spinach with garlic 3-4 minutes over medium-high heat and reserve.Saute also other vegetables with nuts, pepper and salt and mix with spinach and cous cous.On a griddle or in a frying pan painted with a little oil dora potatoes 3-4 minutes, if you use the tápalas plate with foil.Mount the dish to taste the cous cous served with potatoes and tomatoes.
Sauteed Vegetables Sauteed Vegetables Reviewed by RECIPES on 7:26:00 AM Rating: 5

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