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🍽️ Couscous Pan with Raisins and Tomatoes

313 kcal · 30 min · 4 servings

Ingredients

• 350 ml vegetable broth
• salt
• 250 g couscous (instant)
• 40 g sultanas
• 2 spring onions
• 60 g sun-dried tomatoes in oil
• 2 tomatoes
• 2 tbsp olive oil
• 1 pinch cardamom
• 1 pinch cumin
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• lemon juice

Instructions

1. 1. Bring the broth to a boil with a pinch of salt.
2. 2. Add the couscous and raisins to the hot broth.
3. 3. Remove the pan from the heat and let the mixture swell for about 10 minutes.
4. 4. Fluff the mixture with a fork.
5. 5. Wash the spring onions and trim them.
6. 6. Slice the white parts of the spring onions into thin rings.
7. 7. Save the green parts of the spring onions for another purpose.
8. 8. Drain the dried tomatoes.
9. 9. Cut the dried tomatoes into strips.
10. 10. Briefly plunge the fresh tomatoes into boiling water.
11. 11. Shock the fresh tomatoes with cold water.
12. 12. Peel the fresh tomatoes.
13. 13. Quarter the fresh tomatoes.
14. 14. Remove the seeds from the fresh tomatoes.
15. 15. Cut the fresh tomatoes into chunks.
16. 16. Heat the olive oil in a pan.
17. 17. Gently sweat the onions over low heat.
18. 18. Add the dried tomatoes and sauté briefly.
19. 19. Add the couscous and fresh tomatoes.
20. 20. Season everything with the spices and a splash of lemon juice.

Nutrition per serving

• kcal: 313
• Protein: 9 g · Fett/Fat: 6 g · Carbs: 53 g