Bean and Saffron Couscous

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Bean and Saffron Couscous
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories443 kcal(21 %)
Protein10.8 g(11 %)
Fat17 g(15 %)
Carbohydrates61 g(41 %)
Author of this recipe:

Ingredients

for
4
Ingredients
350 grams
green Beans
350 grams
1
4 tablespoons
1
4 tablespoons
1 teaspoon
400 milliliters
1 package
300 grams
2 tablespoons

Preparation steps

1.

Rinse and trim the ends from the green and wax beans and boil in salted water for about 15 minutes. Drain well. Rinse the chile pepper, cut in half lengthwise, remove the seeds and slice thinly. Toast the cashews in a dry pan until golden brown. Peel the garlic and slice thinly. Heat 2 tablespoons of olive oil in a large pan and sauté the chile pepper and garlic until softened. Add the beans to the pan, season with salt and sambal oelek and sauté for about 5 minutes. Stir in the vegetable broth, saffron threads, remaining olive oil and couscous, cover and simmer for about 5 minutes. Remove from heat, fluff the couscous with a fork, stir in the butter and serve sprinkled with the toasted cashews.