Vegetable Cous-cous

Vegetable Cous-cous in Creamy Pea and Asparagus sauce

Difficulty: ★★☆


  • 1 Cauliflower head.
  • 1 Broccoli head.
  • 3 Carrots.
  • 1- 3/4 Cup peas.
  • 1/2 lb Green asparagus.
  • 1- 2/3 Cup 18% fat cream
  • Dill, sweet paprika.
  • Salt and pepper.

Category: First course


Wash the broccoli and cauliflower and cut into florets. Peel the carrots. Using a Magefesa blender, process raw vegetables separately until we get a cous-cous texture. Cook in salted water until crispy tender and set aside. To make the sauce, cook asparagus and peas in a vegetable stock. Drain and blend in the Magefesa blender.
Add cream to blender and continue processing until you get a smooth, homogeneous cream. Taste for seasoning. Place vegetables in layers inside a mold starting with the cauliflower. Follow with a layer of broccoli and a third layer of carrot. Cover with the pea and asparagus sauce. Flavored with chopped dill or sweet paprika. We can add mushrooms or replace broccoli, cauliflower and carrots with the vegetables of our choice. Another variation would consist of preparing a lasagna using pumpkin as if it was Italian pasta. Pumpkin is cut into thin rectangles and then blanched in boiling water.

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