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🍽️ Honey Vegetables with Couscous

391 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel (2 small fennel bulbs)
• 300 g carrots (3 carrots)
• 250 g small kohlrabi (1 small kohlrabi)
• 2 dried tomatoes
• 3 tbsp olive oil
• 550 ml classic vegetable broth
• 1 bunch spring onions
• 5 stalks coriander
• 250 g couscous
• 3 tsp flower honey
• salt
• pepper
• 2 tsp black cumin

Instructions

1. 1. Thoroughly wash the fennel, carrots, and kohlrabi.
2. 2. Remove the tough cores and peel the carrots and kohlrabi.
3. 3. Halve each vegetable piece lengthwise.
4. 4. Slice the halves into thin rounds.
5. 5. Cut the slices into narrow strips about five centimeters long.
6. 6. Cut the dried tomatoes into thin strips.
7. 7. Heat olive oil in a large frying pan.
8. 8. Add the carrots, kohlrabi, and fennel to the hot pan.
9. 9. Sauté the vegetables briefly.
10. 10. Pour in 175 milliliters of vegetable broth.
11. 11. Add the tomato strips to the pan.
12. 12. Bring the mixture to a boil once.
13. 13. Reduce the heat to low.
14. 14. Cover the pan.
15. 15. Let the vegetables cook for about ten minutes.
16. 16. Wash the spring onions.
17. 17. Remove the dry ends of the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Rinse the fresh coriander.
20. 20. Shake the coriander dry.
21. 21. Pluck the small coriander leaves from the stems.
22. 22. Pour the remaining 375 milliliters of vegetable broth into a pot.
23. 23. Stir the couscous into the broth.
24. 24. Bring the couscous mixture to a boil once.
25. 25. Reduce the heat to very low.
26. 26. Cover the pot.
27. 27. Let the couscous swell for about ten minutes.
28. 28. Add the spring onion rings to the vegetables in the pan.
29. 29. Leave the pan uncovered.
30. 30. Fry the vegetables over medium heat.
31. 31. Turn the vegetables frequently to prevent burning.
32. 32. Fry the vegetables for five minutes.
33. 33. Stir the honey into the vegetables.
34. 34. Season the dish with salt.
35. 35. Season the dish with pepper.
36. 36. Set aside two-thirds of the coriander leaves.
37. 37. Fold the remaining coriander leaves into the vegetables.
38. 38. Divide the couscous among four plates.
39. 39. Place the honey vegetables on top of the couscous.
40. 40. Sprinkle black cumin over the dish.
41. 41. Garnish the dish with the remaining coriander leaves.

Nutrition per serving

• kcal: 391
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 64 g