Vegetable and quinoa couscous with Cookéo

Vegetable and quinoa couscous with Cookéo

I like to cook with just a pot and a spoon. I like to have my nose on the pot, stir, taste and take my time. Yes, but time, we don’t always have it. And then sometimes, cooking is a constraint. And then, I understand those who don’t like it, who don’t know how to do it…
So yes, I love my saucepan, but I also love all the appliances that can make our daily lives easier.

I always saw my mother cooking with the pressure cooker, because it saved her time. She cooked all the vegetables there, and also used them for pot au feu, beef with carrots, sautéed turkey with rice… And many other things.
When I left, it was with a pressure cooker under my arm. I still have it, and it’s almost brand new. If I take it out once a year, that must be the maximum. I don’t like that, period!

When I was offered to send me a Cookéo to find out, I was of course more than happy to accept. Especially since shortly before, I had had a discussion about this device. I was wondering what its exact function was in relation to food processors.
Well, it’s actually very similar to the good old pressure cooker, but much safer. Pressure cooking saves time. And I was surprised to see that you could really cook a lot of dishes with ease. Until now, I had mostly followed recipes taken from books or the app without changing anything. It helped me understand how it works. But, that’s it, I’m getting into my recipes!

I prepared a vegetable couscous with quinoa. Everything is cooked in Cookéo. The quinoa is perfect! While it is cooking, prepare the vegetables. They cook in 10 minutes.
All that remains is to sit down to eat and enjoy.

Couscous of vegetables and quinoa with Cookéo:


Quinoa:

250g quinoa

350ml water

salt

Rinse the quinoa.

Put it in the bowl with the water and salt.

Pressure cook for 7 minutes.

To book.

Vegetables Couscous:

2 onions

1 clove of garlic

2 heaped tsp of ras el hanout

2 zucchini

2 red peppers

1 eggplant

200ml vegetable stock

200g cooked chickpeas

salt pepper

olive oil

coriander

sesame

While the quinoa cooks, prepare all the vegetables.

Chop the onions. Chop the garlic. Cut the zucchini, peppers and eggplant into large pieces.

Rinse the tank.

In golden mode, heat a little oil and brown the onions.

Add the garlic and ras el hanout. Stir with a wooden spoon.

Add the vegetables and brown for 5 minutes.

Add the broth, season and cook under pressure for 10 minutes.

At the end of this time, return to golden mode and add the chickpeas. Leave to cook for 2/3 minutes.

Serve the quinoa warmed in the microwave and the vegetable couscous, sprinkled with fresh coriander and sesame seeds.

Vegetable and quinoa couscous with Cookéo

To finish: And without Cookéo? For the quinoa, just follow the package directions. Vegetable couscous can be made very well in a saucepan. The steps are the same. It will just take about 30/40 minutes of cooking for the vegetables, over low heat and with a lid.

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