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Couscous with artichokes and mushrooms


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2 cups of couscous-Jerusalem artichoke roots 5-300 gr mushrooms-2 cloves of garlic-parsley-olive oil


After having trimmed and carefully washed the roots of Jerusalem artichokes, boil in cold water by calculating about fifteen minutes of cooking by boiling water.
Clean and wash the mushrooms with a rag. Cut into slices and toss in a pan with the garlic and a pinch of salt.
Add mushrooms, Jerusalem artichoke roots previously boiled, cleaned of their Peel and cut into small pieces.
Salted and sauteed vegetables. Aside in a saucepan boil the water to be used for the preparation of couscous.
In a bowl, pour the couscous and a tablespoon of olive oil. Passed in the couscous grains and oil then cover them with boiling water. Leave 4-5 minutes to hydrate the couscous covered with a plate. Finally skip the couscous in the pan with the sauce. Serve the dish at the table sprinkled with chopped parsley.

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