1. Peel the carrots and cut them lengthwise into four strips. Clean the leek, wash it thoroughly, and slice the white and light green parts into thick rings about 0.5 centimeters wide.
2. Melt the butter in a pan. Add the leek and cook it under a lid for 4 to 5 minutes until soft.
3. Bring 375 milliliters of salted water to a boil in a pot. Stir in the couscous and let the mixture come to a boil once. Turn off the heat. Fold in the leek and let the couscous swell under a lid for 10 minutes.
4. Meanwhile, cook the carrots in a little salted water under a lid over low heat for 6 to 8 minutes.
5. Fluff up the couscous with two forks and shape it into a cone on a plate. Arrange the carrots around it.
Nutrition per serving
kcal: 243
Protein: 7 g · Fett/Fat: 8 g · Carbs: 35 g
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