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🍽️ Vegetable Couscous Skillet

354 kcal · 30 min · 4 servings

Ingredients

• 500 g broccoli
• 400 g bell peppers (2 bell peppers)
• 200 g carrots (2 carrots)
• 2 garlic cloves
• 4 tbsp vegetable oil
• 150 g peas (frozen)
• 1 tbsp garam masala
• 2 tsp chili paste
• salt
• pepper
• 400 ml vegetable broth
• 200 g couscous
• 4 spring onions

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Cut off the tough bottom part of the stem.
3. 3. Peel the stem.
4. 4. Cut the stem into small cubes of about 1 cm size.
5. 5. Divide the remaining broccoli into small, bite-sized florets.
6. 6. Cut the bell pepper into quarters.
7. 7. Remove the inside with the seeds.
8. 8. Wash the bell pepper.
9. 9. Cut the bell pepper into small pieces.
10. 10. Wash and peel the carrot.
11. 11. Cut the carrot into fine cubes.
12. 12. Peel the garlic cloves.
13. 13. Chop the garlic finely.
14. 14. Heat the oil in a skillet.
15. 15. Sauté the broccoli, bell pepper, carrots, and garlic over medium heat for 4 to 5 minutes.
16. 16. Add the peas.
17. 17. Add Garam Masala (an Indian spice blend).
18. 18. Add the chili paste.
19. 19. Sauté the ingredients briefly.
20. 20. Season with salt and pepper.
21. 21. Pour in the broth.
22. 22. Let the mixture simmer gently for 1 minute.
23. 23. Add the couscous.
24. 24. Stir everything well.
25. 25. Remove the pot from the heat.
26. 26. Let the couscous swell (absorb the liquid) under a lid for 5 minutes.
27. 27. Wash the spring onions.
28. 28. Trim the ends of the spring onions.
29. 29. Slice the spring onions into fine rings.
30. 30. Serve the vegetable couscous skillet on plates.
31. 31. Sprinkle the fine spring onion rings over the top.

Nutrition per serving

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