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🍽️ Vegetable Couscous Skillet with Almonds

694 kcal · 30 min · 4 servings

Ingredients

• 400 g couscous (instant)
• salt
• 50 g raisins
• 250 g sour cream
• cayenne pepper
• 2 red bell peppers
• 2 onions
• 2 small zucchini
• 1 bunch parsley
• 50 g peeled, chopped almond kernels
• 3 tbsp olive oil
• 100 ml vegetable broth
• 0.5 lemon (juice)
• pepper (from the mill)

Instructions

1. 1. Put the couscous into a bowl.
2. 2. Pour 400 milliliters of boiling water with a pinch of salt over the couscous.
3. 3. Cover the bowl and let the couscous swell until the liquid is fully absorbed.
4. 4. Place the raisins in lukewarm water to soften them.
5. 5. Mix the sour cream with a pinch of cayenne pepper.
6. 6. Wash the bell pepper and remove the seeds.
7. 7. Cut the bell pepper into thin strips.
8. 8. Peel the onions and slice them into thin rings.
9. 9. Cut the zucchini lengthwise into pieces about 2 centimeters long.
10. 10. Pick the parsley leaves off the stems.
11. 11. Roast the almonds in a dry pan without oil.
12. 12. Take the roasted almonds out of the pan and set them aside.
13. 13. Heat some oil in the same pan.
14. 14. Fry the prepared vegetables while stirring for 2 to 3 minutes.
15. 15. Pour some vegetable broth into the pan.
16. 16. Fluff the swollen couscous with a fork.
17. 17. Fold the couscous into the vegetables.
18. 18. Let the soaked raisins drain.
19. 19. Add the raisins to the pan.
20. 20. Heat the mixture briefly until it is warm.
21. 21. Season the dish with lemon juice, salt, and pepper.
22. 22. Stir in the roasted almonds and the parsley leaves.
23. 23. Plate the skillet dish.
24. 24. Serve the seasoned sour cream separately.

Nutrition per serving

• kcal: 694
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 88 g