Here is a recipe full of freshness and lightness with this couscous of spring vegetables.
Ingredients for 4 persons :
- 1 kg of fine couscous
- 1 liter of chicken stock
- 120 g butter
- 200 g of peas
- 200 g of beans
- 8 asparagus white
- 8 green asparagus
- 4 carrots with tops
- 4 turnips with tops
- Salt, freshly ground pepper
Spring couscous with young vegetables
For the semolina:
- Place the fine couscous semolina in a large hollow dish.
- Melt the butter and add it to the semolina with the palm of your hand.
- Mix while turning to coat each grain.
- Wet the semolina and roll it under your hand to moisten and aerate the seed.
- Let swell and rewet if it does not seem too dry
- Check and carefully separate the grain then place at the top of the couscoussier for steaming.
- This first steaming will allow the grain to swell.
- As soon as the steam passes, cook for about 10 minutes.
- Let stand, check for lumps and put back on the heat.
- Let the steam pass again then start again as before, add salt and a little butter.
- Put back on the heat a third time, remove from the heat. The semolina should come off perfectly and no longer needs water, but surely more butter because it is couscous without sauce.
- Carefully shell the semolina.
While the couscous is cooking:
- Heat the chicken broth.
- Prepare the vegetables, shell the peas and beans.
- Peel the asparagus using a peeler.
- Wash and peel the carrots and turnips. Cut them in 2.
- Dip the vegetables into the chicken broth and check for doneness with the tip of a knife. The early vegetables should stay a little crunchy.
This couscous is eaten very hot and can be enjoyed with Ribot milk and hard-boiled eggs.
The steamer: Depending on the cooking utensils chosen, we can more or less enjoy the nutritional benefits of food. The steamer is one of those to be preferred. Steam is a cooking method that does not harm food.
As well suited for cooking vegetables as fish, desserts ... It retains a large part of the vitamins, and, without contact with water, water-soluble mineral salts (vitamins B, C, potassium, etc.) are preserved.
Steam cooking does not require fatty substances, which makes it possible to compose low calorie and very digestible dishes.
After cooking, the natural aromas, flavors and colors are almost intact.
Recipe: T. Debéthune, Photo: C. Herlédan