🍽️ Vegetable Couscous Pan

Name: Vegetable Couscous Pan
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g broccoli; 200 g red bell peppers (1 red bell pepper); 100 g carrots (1 carrot); 1 clove of garlic; 2 tbsp olive oil; 75 g peas (frozen); 1 tbsp curry powder; 1 tsp harissa; salt; pepper; 200 ml classic vegetable broth; 100 g couscous (preferably whole grain); 2 spring onions

354 kcal · 30 min · 4 servings

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Ingredients

250 g broccoli
200 g red bell peppers (1 red bell pepper)
100 g carrots (1 carrot)
1 clove of garlic
2 tbsp olive oil
75 g peas (frozen)
1 tbsp curry powder
1 tsp harissa
salt
pepper
200 ml classic vegetable broth
100 g couscous (preferably whole grain)
2 spring onions

Instructions

1. Wash the broccoli thoroughly and remove any damaged parts. Cut off the tough bottom part of the stem, peel off the fibrous skin, and dice the remaining stem into approx. 1 cm cubes.
2. Divide the remaining broccoli into small, bite-sized florets.
3. Cut the bell pepper into quarters, remove the core and seeds, wash, and dice into approx. 1 cm pieces. Wash the carrot, peel it, and cut into approx. 5 mm cubes.
4. Peel the garlic cloves and slice them into very thin pieces.
5. Heat the oil in a large pan. Sauté the broccoli, bell pepper, carrots, and garlic over medium heat for about 5 minutes.
6. Add the peas, curry powder, and harissa paste. Season the mixture with salt and black pepper to taste.
7. Pour in the vegetable broth, bring everything to a boil, and let it simmer for 1 minute.
8. Sprinkle in the couscous, stir well, and bring to a brief boil. Turn off the heat, cover the pan, and let the couscous steam for 5 minutes.
9. Meanwhile, wash the spring onions, trim off the dry tips, and slice them into thin rings.
10. At the end of the cooking time, fluff the couscous lightly with a fork. Sprinkle the spring onions over the pan and serve the dish immediately.

Nutrition per serving

kcal: 354
Protein: 13 g · Fett/Fat: 11 g · Carbs: 48 g