1 cup of finely chopped onion
4 cloves of garlic, minced
1/2 cup of olive oil
2 cups of grated carrot
2 cups of fresh asparagus, cut into pieces
500g of peeled and seeded tomatoes
540g of canned palm hearts
2 cups of green peas
200g of canned cornmeal
1/4 cup of finely chopped cilantro
2 green bell peppers, sliced
1/2 cup of pitted and chopped green olives
1 liter of vegetable broth
2 cups of tapioca starch flakes
3 cups of cornstarch
1 tablespoon of salt
For garnish
Green bell pepper slices
Asparagus tips
Tomato cherry halves
Accessories
Couscous molds with a 3.5cm diameter
1 cup of finely chopped onion
4 cloves of garlic, minced
1/2 cup of olive oil
2 cups of grated carrot
2 cups of fresh asparagus, cut into pieces
500g of peeled and seeded tomatoes
540g of canned palm hearts
2 cups of green peas
200g of canned cornmeal
1/4 cup of finely chopped cilantro
2 green bell peppers, sliced
1/2 cup of pitted and chopped green olives
1 liter of vegetable broth
2 cups of tapioca starch flakes
3 cups of cornstarch
1 tablespoon of salt
For garnish
Green bell pepper slices
Asparagus tips
Tomato cherry halves
Accessories
Couscous molds with a 3.5cm diameter
In a pan, sauté the onion and garlic in half of the olive oil over medium heat for five minutes
Add the grated carrot and asparagus and cook for another five minutes
Pour in the tomatoes, palm hearts, peas, and cornmeal and cook for three minutes
Add the cilantro, green bell peppers, and olives and stir
Combine the vegetable broth and starches and stir
Cook for five minutes, then remove from heat
Pour in the remaining olive oil, salt, and stir well
Remove from heat and let cool
Grease the molds with oil
Add legume or bell pepper slices to the bottom and fill with couscous, pressing down
Demit the mold and serve
