Checklist:
Ingredients
• 250 g broccoli
• 1 red pepper (approx. 200 g)
• 1 carrot (approx. 100 g)
• 1 clove garlic
• 2 tbsp virgin olive oil
• 75 g peas (deep-frozen)
• 1 tbsp curry powder
• 1 tsp harissa
• Salt
• Pepper
• 200 ml classic vegetable stock
• 100 g whole grain couscous
• 2 spring onions
Cookware:
• Cutting board
• Knife
• Saucepan
Recipe:
Preparation:
1. Wash and clean 250 gr broccoli. Cut off the thick stalk, peel and cut into 1 cm cubes. Cut the remaining broccoli in florets. Quarter 1 red pepper, remove the seeds, wash and cut into dices of 1 cm. Wash 1 carrot, peel and cut into 5 mm cubes. Peel 1 clove of garlic and cut into thin slices.
2. Wash 2 spring onions, clean and cut into fine rings.
Cooking:
1. Heat 2 tbsp virgin olive oil in a pan. Roast the broccoli, paprika, carrot and garlic over medium heat for about 5 minutes.
2. Add 75 gr frozen peas and 100 gr whole grain couscous and mix well with the vegetables. Add 200 mL classic vegetable stock, bring to boil and then cover the pan and let is simmer for 5 – 10 minutes.
3. At the end of the cooking time, gently loosen the couscous with a fork. Then add 1 tbsp curry powder and 1 tsp harissa. Season with salt and pepper. Sprinkle the couscous vegetable pan with the spring onions and serve.
Quick links