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	<title>Food Blogger Mania &#187; Gambi Sedano</title>
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		<title>Ricette con il Couscous: Couscous Vegetale</title>
		<link>https://foodbloggermania.it/ricetta/ricette-con-il-couscous-couscous-vegetale/</link>
		<comments>https://foodbloggermania.it/ricetta/ricette-con-il-couscous-couscous-vegetale/#comments</comments>
		<pubDate>Wed, 22 Jun 2016 18:41:58 +0000</pubDate>
		<dc:creator>Lella</dc:creator>
				<category><![CDATA[Puglia]]></category>
		<category><![CDATA[acqua]]></category>
		<category><![CDATA[brodo]]></category>
		<category><![CDATA[cannella]]></category>
		<category><![CDATA[carote]]></category>
		<category><![CDATA[Ceci]]></category>
		<category><![CDATA[Gambi Sedano]]></category>
		<category><![CDATA[semola]]></category>
		<category><![CDATA[zenzero]]></category>

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		<description><![CDATA[Ingredienti 150 G Semola Per Couscous Precotta 150 Cl Brodo Vegetale 1 Cavolfiore Piccolo 3 Carote 1 Fetta Zucca Alcuni Gambi Sedano 1 Cipolla 1 Tazza Ceci Cotti Olio D&#8217;oliva Extra-vergine Zenzero Grattugiato Cannella Zafferano Preparazione Versare sulla semola in una ciotola 2 tazze d&#8217;acqua bollente e far assorbire. Brasare in poco olio la cipolla&#160;<a href="https://foodbloggermania.it/ricetta/ricette-con-il-couscous-couscous-vegetale/" class="read-more">Continua a leggere..</a>]]></description>
			<content:encoded><![CDATA[<p><img src="http://blog.giallozafferano.it/cucinandoconliala/wp-content/uploads/2016/06/categoria-ricette-con-il-couscous1.jpg" alt="categoria ricette con il couscous1" width="284" height="200" class="alignnone size-full wp-image-13038" /></p>
<p>Ingredienti</p>
<p>150 G Semola Per Couscous Precotta<br />
150 Cl Brodo Vegetale<br />
1 Cavolfiore Piccolo<br />
3 Carote<br />
1 Fetta Zucca<br />
Alcuni Gambi Sedano<br />
1 Cipolla<br />
1 Tazza Ceci Cotti<br />
Olio D&#8217;oliva Extra-vergine<br />
Zenzero Grattugiato<br />
Cannella<br />
Zafferano</p>
<p>Preparazione</p>
<p>Versare sulla semola in una ciotola 2 tazze d&#8217;acqua bollente e far assorbire. Brasare in poco olio la cipolla in tocchi con zenzero e zafferano; unire cannella, brodo, carote a tocchi; far bollire. Unire cime di cavolfiore e zucca; cuocere al dente e togliere la cannella. Muovere la semola e versarvi sopra il brodo con verdure, il prezzemolo tritato.</p>
<p><img src="http://blog.giallozafferano.it/cucinandoconliala/wp-content/uploads/2016/06/firma-liala1-320x119.jpg" alt="firma liala1" width="320" height="119" class="alignnone size-medium wp-image-12969" /></p>
<div></div>
<p>205&nbsp;Visite totali, 4&nbsp;visite odierne</p>
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