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🍽️ Zucchine croccanti con couscous e mandorle

319 kcal · 30 min · 4 porzioni

Ingredienti

• 1000 g Zucchina da stufare
• 1 Bulbo Finocchio
• sedano 100 g
• 150 g Porro (1 gambo)
• 50 g Mandorle intere non pelate
• 2 cucchiai Olio d'oliva
• 125 ml Brodo vegetale classico
• 1 Spicchio d'aglio
• 170 g Couscous
• 1 pizzico Fiocchi di peperoncino
• Sale
• 5 rametti Basilico

Preparazione

1. 1. Wash the cucumbers thoroughly.
2. 2. Peel the cucumbers completely.
3. 3. Cut the cucumbers in half lengthwise.
4. 4. Remove the seeds and pulp with a teaspoon.
5. 5. Slice the cucumber halves crosswise into 1 cm thick rounds.
6. 6. Wash the fennel and the celery.
7. 7. Set aside the green leaves of the fennel and celery.
8. 8. Clean the fennel bulb.
9. 9. Cut the fennel in half lengthwise.
10. 10. Cut the fennel into thin strips.
11. 11. Clean the celery.
12. 12. Remove the tough strings from the stalk if present.
13. 13. Slice the celery crosswise into thin rounds.
14. 14. Cut the leek in half lengthwise.
15. 15. Wash the leek thoroughly to remove dirt.
16. 16. Remove the tough outer layers.
17. 17. Cut the leek into rings about 1 cm wide.
18. 18. Roughly chop the almonds.
19. 19. Toast the almonds in a pan without oil until golden brown.
20. 20. Remove the almonds from the pan.
21. 21. Place them on a small plate.
22. 22. Let the almonds cool down.
23. 23. Heat the olive oil in a large pan.
24. 24. Add the celery and cucumbers to the pan.
25. 25. Sauté the vegetables briefly.
26. 26. Add the vegetable broth.
27. 27. Add the fennel and the leek.
28. 28. Bring everything to a boil.
29. 29. Cover the pan.
30. 30. Cook the vegetables over medium heat for 10 minutes.
31. 31. Peel the garlic.
32. 32. Press the garlic through a press into a pot.
33. 33. Add the couscous to the pot.
34. 34. Add the chili flakes.
35. 35. Pour 300 ml of water into the pot.
36. 36. Bring the mixture to a boil.
37. 37. Cover the pot.
38. 38. Cook the couscous for 2 minutes over low heat.
39. 39. Season the couscous with salt.
40. 40. Place the pot on the turned-off stove burner.
41. 41. Let the couscous swell covered for 5 minutes.
42. 42. Chop the reserved fennel and celery greens.
43. 43. Fold the chopped greens into the couscous.
44. 44. Wash the basil.
45. 45. Shake the basil dry.
46. 46. Pluck the leaves from the stems.
47. 47. Finely chop the basil leaves.
48. 48. Mix the cooled almonds with the couscous.
49. 49. Season the vegetables with salt.
50. 50. Plate the vegetables and the couscous.
51. 51. Garnish the dish with the fresh basil.
52. 52. Serve the dish immediately.

Valori per porzione

• kcal: 319
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 38 g