Couscous with Artichokes and Peas

Vegan Dish
Delicious and light, a dish that tastes like Spring, a diet-friendly alternative that you can also enjoy cold.
The sweet peas accompanied by artichoke hearts and celery root make this dish truly special and suitable even for those on a diet.

Thought for you:

Cost: Very Economical
Rest time: 5 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

376.23 Kcal

calories per serving

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Energy 376.23 (Kcal)
Carbohydrates 62.17 (g) of which sugars 5.05 (g)
Proteins 12.54 (g)
Fat 10.52 (g) of which saturated 1.44 (g)of which unsaturated 0.27 (g)
Fibers 8.67 (g)
Sodium 187.51 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

1 cup uncooked couscous
4 artichokes (cleaned)
2 cloves garlic
as needed chopped parsley
3 tbsps extra virgin olive oil
7 oz celery root (or potatoes)
1 cup peas
Half lemon
2 tsps bouillon cube
as needed salt
as needed pepper
1 cup water

Couscous with Artichokes and Peas

Tools

What we need to make

1 Knife
1 Pan
2 Bowls
1 Plastic wrap
1 Pot

Steps

To make

let’s start by cleaning the vegetables:
Remove the leaves from the artichokes, once you have obtained the artichoke hearts, remove the internal fuzz,
Fill a large bowl with cold water and add the juice of half a lemon.
then cut them into wedges, immerse the artichoke hearts and leave them to soak until used
Wash the celery root well, scrub the entire surface,
then slice it for convenience, peel it like a large potato, then cut it into cubes, then put them all in a bowl with water and lemon, so they don’t turn brown.
If you are using frozen peas, great, otherwise shell the fresh ones.
Put the garlic, EVO oil, and chopped parsley, and let it flavor for 3 minutes.
Add the artichokes, celery root
and the peas, in the pan together, with a teaspoon of vegetable bouillon or a small pinch of salt, a grind of pepper, and stir over high heat for a few minutes.
Now add the half glass of water, cover, and let cook for about 10 minutes, checking occasionally, make sure the water doesn’t dry out.
The vegetables are ready when you can pierce them with a fork.
Meanwhile, as the vegetables cook, let’s prepare the couscous:
In a bowl, put the couscous, add 1 tablespoon of EVO oil and a pinch of salt, and mix well.
Pour hot water over the couscous, stir and cover with plastic wrap.
Let it rest for 5 minutes. After this time, use a fork to “fluff” the couscous.
Spread it on a serving plate, make a hole in the middle and cover it with the freshly sautéed vegetables, and serve.