1 1/2 tablespoon of minced garlic
1/4 cup plus 2 tablespoons of olive oil
250g of pre-cooked cornmeal flakes
1 cup of hot water
1 cup of broccoli florets
1 cup of fresh green beans
3 tablespoons of white wine vinegar
3 tablespoons of chopped cilantro
2 tablespoons of sesame seed oil
1 pinch of cumin
1 1/2 tablespoon of grated ginger
1/2 cup of cut vagem
1/2 cup of red cabbage strips
1 small onion, thinly sliced
1 small carrot, julienned
1/2 teaspoon of red bell pepper
Salt and black pepper to taste
1 1/2 tablespoon of minced garlic
1/4 cup plus 2 tablespoons of olive oil
250g of pre-cooked cornmeal flakes
1 cup of hot water
1 cup of broccoli florets
1 cup of fresh green beans
3 tablespoons of white wine vinegar
3 tablespoons of chopped cilantro
2 tablespoons of sesame seed oil
1 pinch of cumin
1 1/2 tablespoon of grated ginger
1/2 cup of cut vagem
1/2 cup of red cabbage strips
1 small onion, thinly sliced
1 small carrot, julienned
1/2 teaspoon of red bell pepper
Salt and black pepper to taste
Fry 1/2 tablespoon of garlic in 1/4 cup of olive oil until golden, then add the cornmeal and hot water and mix well
Afervente the couscous with a fork and season
Let it cool at room temperature
Blanch the broccoli and green beans for 2 minutes
Drain and rinse under cold running water
Drain again and reserve
In a bowl, whisk together the white wine vinegar, cilantro, sesame seed oil, remaining garlic, cumin, and ginger
Season and transfer to a large frying pan
Heat at high heat, add the broccoli, green beans, vagem, and remaining vegetables
Fry for 5 minutes or until cooked but still crispy
Check the seasoning and serve the legumes around the couscous on a large plate
Serve in 6 portions
Approximately 299 calories per serving
Suggested accompaniment: leafy salad.
