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🍽️ Chicory Tacos with Couscous

175 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 300 ml
• couscous 200 g
• Chicory 2 pcs
• Parsley, fresh 15 g
• Soft apricots, dried and pitted 30 g
• Cumin pinch
• Salt 1 g
• Pepper, black ground pinch
• Cayenne pepper pinch

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Pour the boiling broth over the couscous in a bowl.
3. 3. Cover the bowl and let the couscous swell for about 10 minutes.
4. 4. Carefully separate the chicory leaves from each other.
5. 5. Wash the chicory leaves and shake them dry.
6. 6. Wash the parsley and shake it dry as well.
7. 7. Cut the parsley into fine strips.
8. 8. Cut the apricots into small cubes.
9. 9. Add the cut parsley, cumin, apricot cubes, salt, pepper, and cayenne pepper to the swelling couscous.
10. 10. Mix all ingredients in the couscous well together.
11. 11. Spread the couscous mixture onto the chicory leaves.
12. 12. Serve the filled chicory leaves.

Nutrition per serving

• kcal: 175
• Protein: 5 g · Fett/Fat: 2 g · Carbs: 35 g