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Rice and corn couscous with champignon mushrooms and turmeric

Rice and corn couscous with champignon mushrooms and turmeric

@economista-salutista-mariapia

A gluten-free vegetarian first course, easy and light.

Difficulty: Easy
Cooking: 15 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Organic corn and rice couscous60g
  • Champignon mushrooms250g
  • Garlic clove0.5unit
  • Extra virgin olive oil
    Extra virgin olive oil1tablespoon
  • Turmericto taste
  • Organic ground pepperto taste

Purchasable products

  • Veneto Valpolicella DOP EVO Oil Slow Food 500ml

    Veneto Valpolicella DOP EVO Oil Slow Food 500ml

    1 product
    £ 15.65

Preparation

  1. STEP 1 OF 3

    Wash the couscous and cook it according to the cooking instructions on the package.

  2. STEP 2 OF 3

    Wash the mushrooms, slice them, and cook them in a pan with the oil and garlic.

  3. STEP 3 OF 3

    When all the ingredients are cooked, combine them, mix well, and season with turmeric and pepper.

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days.

More information

Can be eaten both hot and cold!

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)80.05
Carbohydrates (g)7.87
of which Sugars (g)1.68
Fat (g)3.61
of which Saturates (g)0.5
Protein (g)3.46
Fiber (g)2.3
Sale (g)0.02
  • Proteins
    3.46g·20%
  • Carbohydrates
    7.87g·46%
  • Fats
    3.61g·21%
  • Fibers
    2.3g·13%