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Nothing is thrown away in this recipe. With the cooking water from the broccoli and from the potato we are going to hydrate our couscous. What do you think?
Perhaps the most original here, in addition to the mixture of ingredients, is the curry sauce. You will see photos of some of the elaboration steps below, in the preparation section. It is a kind of béchamel but with all the flavor and color of curry. I encourage you to try it because it looks great with the rest of the ingredients.
Couscous with vegetables and curry sauce
Use it as a first course or even as a contour for any type of meat or fish. Don't forget the curry sauce, you can use it for other preparations.
- ascen jimenez
- Kitchen: Modern
- Recipe type: sauces
- Calories: 300
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 2 medium potatoes
- 2 medium violet potatoes (optional)
- 1 small broccoli
For the curry sauce:
- 1/4 onion
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of flour
- 250g milk
- Sal Island
- Curry
Plus:
- 150 g of couscous or couscous
Preparation
We wash and peel the potatoes. Chop and wash the broccoli, into bouquets.
Put water in a saucepan and, when it starts to boil, add a little salt, the broccoli and the potatoes. Let it cook until it is all cooked (approximately 1/2 hour).
We take advantage of that time to make the curry sauce. We chop the onion.
In a frying pan or in a large saucepan, add the oil and add the onion when the oil is hot. We let it poach.
Add the flour and cook it for approximately 1 minute.
Next, we add the milk, the curry and the salt and stir constantly until we create our bechamel or curry sauce.
We go back to our vegetables. In this case, the idea is not to throw away the cooking water. When our broccoli and potatoes are cooked, we remove it from the water and reserve it.
We now prepare our couscous with the cooking water of the vegetables. We put the couscous in a bowl and add the boiling water, respecting the quantities and times indicated on the couscous package. When the indicated time passes, we season the couscous to our liking (oil, spices ...) and stir it well.
We serve using a plating ring: we put the couscous on the base, then the vegetables and finish by topping our preparation with the curry sauce.
More information - Bechamel, one of the queens of sauces