• 5g of Wakame Argenvita
  • 5g Argenvita Lettuce
  • 5g Nori
  • 220g of couscous
  • 75g of clean leek
  • 60g of onion
  • 80g of carrot
  • 90g of zukini
  • 2 cloves garlic
  • 350g vegetable broth
  • Olive oil
  • Sea salt
  • Chopped fresh parsley


Peel the vegetables and chop them very small, sauté with about 6 tablespoons of olive oil. Let cook a few minutes, season and reserve.

Add the seaweed to the vegetable stock and heat, seasoning (you will not need much salt and the algae will give you the necessary) remove from the heat and add the couscous to the broth to hydrate.

Add the reserved vegetables to the couscous, sauté for 2 minutes, remove from the heat and add the chopped fresh parsley, stir and serve.