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🍽️ Vegetable Couscous

487 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tsp ground cumin
• 300 g vegetable mix (peas/carrots/corn; frozen)
• 300 ml classic vegetable broth
• salt
• pepper
• 150 g couscous (instant)
• 1 tbsp cashew nuts
• 2 tsp white wine vinegar

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Slice the spring onions diagonally into thin rounds.
3. 3. Peel the garlic clove.
4. 4. Finely chop the garlic.
5. 5. Heat the oil in a pot.
6. 6. Sauté the spring onions and garlic briefly.
7. 7. Stir the cumin into the onion mixture.
8. 8. Add the frozen vegetables to the pot.
9. 9. Pour the broth into the pot.
10. 10. Season the mixture with a little salt.
11. 11. Season the mixture with a little pepper.
12. 12. Cover the pot.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat to low.
15. 15. Let the vegetables simmer for 4 minutes.
16. 16. Stir the couscous into the vegetables.
17. 17. Bring the mixture to a boil again.
18. 18. Remove the pot from the heat.
19. 19. Cover the pot again.
20. 20. Let the couscous swell for 3 minutes.
21. 21. Roughly chop the cashew nuts.
22. 22. Fluff the couscous with a fork.
23. 23. Season the dish with salt.
24. 24. Season the dish with pepper.
25. 25. Season the dish with vinegar.
26. 26. Sprinkle the dish with the chopped cashew nuts.
27. 27. Serve the vegetable couscous.

Nutrition per serving

• kcal: 487
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 72 g