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Couscous with asparagus


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For 6/8 people: 500 g of couscous (kamut)-1 box of peas (250 g)-200 g of corn-1 kg of asparagus-200 g of smoked tofu-2 carrots-1 Zucchini-20 green olives-1 lemon juice-4 or 5 tablespoons vegetable stock cube-tamari-4 or 5 tablespoons of extra virgin olive oil-parsley-garlic-1 tbsp savory


Cut the asparagus into slices, carrots and Zucchini sticks: stew in the pan with little oil for 10 minutes. Apart boil half a litre of water with vegetable stock cube. Put the couscous in the pan with the vegetables. Turn off for two minutes. Then shell with a wooden spoon and add remaining ingredients.

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Ricetta del Ristorante vegetariano/vegano Dalla Terra di Galbiate (Lecco)

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