Couscous With Panela Cheese Recipe

Name: Couscous With Panela Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices panela cheese; 2 tablespoons soy sauce; 2 tablespoons worcestershire sauce; 3 tablespoons white flour; 2 carrots sliced in long strips; 2 zucchini sliced in long strips; 1 cup spinach sliced; 1 cup couscous; 1 tablespoon olive oil; 1 teaspoon mustard; 1/2 teaspoon vinegar; 2 tablespoons olive oil; salt as desired; pepper as desired

Servings: persons

4 slices panela cheese
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
3 tablespoons white flour
2 carrots sliced in long strips
2 zucchini sliced in long strips
1 cup spinach sliced
1 cup couscous
1 tablespoon olive oil
1 teaspoon mustard
1/2 teaspoon vinegar
2 tablespoons olive oil
salt as desired
pepper as desired

1
Place the panela cheese with the soy sauce and worcestershire sauce in a large bowl. Let it marinate overnight.
2
Cook the carrots and zucchini in a pot on medium heat until they soften. Soak them with cold water and strain.
3
Cook the couscous by following the package instructions, place it in a bowl, stir it while adding 1 tablespoon olive oil and spinach.
4
Mix the mustard, vinegar, olive oil, salt, and pepper in a small bowl to make the dressing.
5
Strain the panela cheese, and pour the marinade sauce over the dressing.
6
Sprinkle the white flour over the panela cheese.
7
Heat a wide skillet with cooking spray at high flame, place the panela cheese in the skillet, and let it cook until it obtains a golden brown color on each side.
8
Place a layer of couscous, zucchini, carrots, and dressing on the plates, and serve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices panela cheese, 2 tablespoons soy sauce, 2 tablespoons worcestershire sauce, 3 tablespoons white flour, and more.

Yes, Couscous With Panela Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous With Panela Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions