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🍽️ Confetti Couscous with Creamy Vegetables

576 kcal · 30 min · 4 servings

Ingredients

• 200 g Broccoli
• 1 Onion
• 3 tbsp Rapeseed oil
• 1 red bell pepper
• 300 ml Carrot juice
• Salt
• Pepper
• 100 g Couscous
• 100 g Feta cheese (9 % fat)
• 2 tbsp Sour cream

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Break the broccoli into small florets.
3. 3. Peel the broccoli stems.
4. 4. Cut the peeled stems into small cubes.
5. 5. Peel the onion.
6. 6. Dice the onion finely.
7. 7. Heat one tablespoon of oil in a pot.
8. 8. Add the diced onion and broccoli stems to the pot.
9. 9. Sauté the vegetables for about one minute.
10. 10. Add the broccoli florets to the pot.
11. 11. Pour in 200 milliliters of water.
12. 12. Simmer the vegetables over medium heat for about ten minutes.
13. 13. Halve the bell pepper.
14. 14. Remove the core from the bell pepper.
15. 15. Wash the bell pepper halves.
16. 16. Cut the bell pepper into small cubes.
17. 17. Heat the remaining oil in a frying pan.
18. 18. Fry the pepper cubes briefly in the pan.
19. 19. Add the carrot juice to the peppers.
20. 20. Season the peppers with salt and pepper.
21. 21. Stir the couscous into the pepper mixture.
22. 22. Bring the mixture to a boil.
23. 23. Reduce the heat to low.
24. 24. Cover the pan.
25. 25. Let the couscous swell for five to ten minutes.
26. 26. Dice the feta cheese into small pieces.
27. 27. Fluff the finished couscous with a fork.
28. 28. Fold the diced feta cheese into the couscous.
29. 29. Stir the sour cream into the cooked vegetables.
30. 30. Season the vegetables with salt and pepper.
31. 31. Puree the vegetables with a hand blender if desired.
32. 32. Serve the vegetables alongside the couscous.

Nutrition per serving

• kcal: 576
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 55 g