Warm mung salad with tofu and couscous recipe
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Composition
5 servings 100 g couscous 1 pc. Tofu 250 g mung beans Mung beans courgettes to taste pepper to taste olive oil vegeta salt pepper ground rosemary fresh black olives green olives garlic Balkan cheese soy sauce
Method of preparation
1 Soak the raw mung beans in water overnight. Then boil in salted water for about 15 minutes. 2 In a wok, fry the zucchini and peppers cut into strips in olive oil (you can also use other Vegetable Recipes you like), cover with water and allow to slightly salted. Then add the cubed tofu (I used garlic tofu). Add squeezed fresh garlic and olives. Stir everything and let it cook for a while. Sprinkle with Vegetable Recipes and spices to taste – chopped rosemary, thyme, etc. 3 Finally, add the cooked mung beans and couscous to the pan.
