Couscous
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Per portion
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For 1 portion
- Couscous75 g
- Vegetable broth100 ml
- Olive oil1 tbsp
- Zucchini1 Stk
- Bell pepper1 Stk
- Carrots1 Stk
- Chickpeas cannedOr: Dried chickpeas1 can
- TomatoesOr: Vine tomatoes1 Stk
- Onions1 Stk
- Garlic cloves1 Stk
- Cumin¼ tsp
- Coriander powder¼ tsp
- ParsleyOr: Mint1 bunch
- Lime juiceOr: Lemon juice½ tbsp
- Iodized salt1 tsp
Step by step
- 1
Place couscous in a bowl and pour boiling broth over.
- 2
Drizzle with 1 tbsp olive oil, cover and let swell for 10 minutes, then fluff with a fork.
- 3
Finely dice onions, garlic and all vegetables.
- 4
Heat olive oil in a pan, sauté onions and garlic until translucent.
- 5
Fry carrots 3 minutes, then add bell pepper and zucchini.
- 6
Season with cumin and coriander powder, fry 5 minutes.
- 7
Add tomatoes and rinsed chickpeas, simmer 5 minutes.
- 8
Mix vegetables with couscous.
- 9
Season with lime juice, salt and parsley and serve.
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