Preparation time: 30 minutes
Servings: 4
Degree of Difficulty: Easy

1/2 cup Mediterranea Seawater
18 oz. Couscous
1 Purple Onion
Small Bunch of Broccoli
10 Mushrooms
1 large Carrot
1 tsp. Ground Curry
1/2 tsp. Ground Cumin
Single Grind of Black pepper
1 tsp. Dried Mint
2 1/2 cups Tap Water
3 Tbs. Olive Oil



  1. Wash and cut all vegetables into julienne strips, then immerse in the combination of Mediterranea Seawater and tap water for 15 minutes.
  2. Take the vegetables out of their water bath and set aside in a bowl.
  3. Bring the combined water to a boil, and then add to the bowl where you have measured out the couscous. Stir and cover for 5 minutes. Stir with a fork every few minutes to avoid clumping and keep covered.
  4. Heat 3 tablespoons of olive oil in a pan and then add the julienne of carrots and broccoli, sauté for 1 minute, then add the onion and mushrooms with ¼ cup of Mediterranea Seawater. Stir and cook until vegetables are “al dente”.
  5. Add the vegetables to the couscous, and incorporate all of the dried herbs.
  6. Plate and serve.