Jerusalem Artichoke Casserole with Spiced Couscous Recipe
Jerusalem Artichoke Casserole with Spiced Couscous
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

To spice regular couscous, add cumin, turmeric, paprika, garlic, chili, oil and butter. 

Our intake of carbohydrates should represent 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to the balance of each meal. 

For 4 servings

- 4 carrots
- 400 g (14 oz.) Jerusalem artichokes
- 1 packet of spiced or regular couscous*
- 2 Tbsp. olive oil
- 2 cloves of garlic
- fresh cilantro
- 1 chicken bouillon cube
- 1/2 tsp. ground ginger
- salt and pepper
  1. Cut up all the vegetables and remove the germ of the garlic to make it more digestible.
  2. Heat the oil in a skillet. Sauté the crushed garlic, then add the carrots and Jerusalem artichokes and stir fry for 5 minutes. Season with salt and pepper.
  3. Add a little water and the bouillon cube. Simmer for approximately 10 minutes.
  4. Prepare the couscous according to the package directions and add it to the vegetables.
  5. Serve with the fresh cilantro.
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