Moroccan couscous with vegetables and spices

We developed this recipe by giving it a touch of Berber and Moroccan cuisine. A well-balanced blend of exotic spices with a mild and not spicy taste gives off its unique aroma with a touch of originality. It is perfect to be served as it is, or as side dish to beef stews or fish stews. Ready in a few minutes with no need to add any other ingredients, our Moroccan couscous is 100% natural and can be perfect either as a side dish with beef stews, roasts, fish, or as a single course with the simple addition of canned legumes for a perfect vegan alternative. It is perfect as "schiscetta" (a sort of packed lunch)!

PREPARATION: bring to boil 550ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook for 5 minutes. Turn off the stove and let stand for 2/4 minutes. Fluff the couscous with a fork and serve it.

TIPS: Add 1/4  glass of white wine to the boiling water. Add boiled chickpeas and tuna in olive oil or, alternatively, fish cubes or grilled chicken just before serving.

WINE-PAIRING: still, medium-bodied red wines.

INGREDIENTS: couscous (durum wheat semolina, water) 87.5%, vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery , tomato), corn seed oil), tomato, paprika 2%, onion, curry 1%, carrot, celery, leek, turmeric, chives, garlic, extra virgin olive oil, black pepper. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Couscous origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.