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🍽️ Couscous Vegetable Bowl with Cabbage, Quark and Herbs

470 kcal · 30 min · 4 servings

Ingredients

• Cabbage 400 g
• Oil 1 tbsp
• Chili, ground pinch
• Sugar pinch
• Water 100 ml
• Salt pinch
• Pepper, black ground pinch
• Organic Limes 1 pc.
• Quark 40% fat in dry matter 250 g
• Olive oil 2 tbsp
• Cherry tomatoes 500 g
• Vegetable broth 450 ml
• Rosemary, fresh 5 g
• Couscous 300 g
• Green beans 500 g
• Basil, fresh 30 g
• Parsley, fresh 30 g

Instructions

1. 1. Remove the hard core from the white cabbage and wash the leaves thoroughly.
2. 2. Cut the cabbage leaves into strips about 0.3 cm wide.
3. 3. Heat 1 tbsp of oil in a pot over medium heat.
4. 4. Add the chopped cabbage, chili, and sugar to the pot.
5. 5. Sauté the mixture for about 3 minutes.
6. 6. Deglaze the vegetables with a little water.
7. 7. Season with salt and pepper to taste.
8. 8. Cook the vegetables over medium heat for approx. 10 minutes.
9. 9. Stir the vegetables occasionally during the cooking time.
10. 10. Wash the lime under running water.
11. 11. Cut the lime in half.
12. 12. Squeeze the juice from the lime.
13. 13. Place the quark in a separate bowl.
14. 14. Mix the quark with the lime juice.
15. 15. Add some olive oil to the quark mixture.
16. 16. Season the quark with salt and pepper.
17. 17. Finally, adjust the quark to taste.
18. 18. Wash the tomatoes thoroughly.
19. 19. Cut the tomatoes in half.
20. 20. Dissolve the vegetable broth in a little water if necessary.
21. 21. Heat the prepared broth in a pot.
22. 22. Bring approx. 1 liter of salted water to a boil in another pot.
23. 23. Wash the rosemary under running water.
24. 24. Dry the rosemary leaves carefully.
25. 25. Remove the pot with the hot broth from the heat.
26. 26. Add the couscous to the hot broth.
27. 27. Add the whole rosemary sprig to the couscous.
28. 28. Add 2 tsp of lime juice to the couscous.
29. 29. Cover the pot and let the couscous swell for approx. 10 minutes.
30. 30. Wash the beans thoroughly.
31. 31. Cut off the ends of the beans.
32. 32. Cut the beans into three equal pieces.
33. 33. Add the beans to the boiling salted water.
34. 34. Cook the beans for 8–10 minutes.
35. 35. Drain the cooked beans.
36. 36. Rinse the basil under running water.
37. 37. Rinse the parsley under running water.
38. 38. Dry the herbs carefully.
39. 39. Pluck the leaves from the basil and parsley stems.
40. 40. Chop the herbs roughly.
41. 41. Add the chopped herbs to a pot.
42. 42. Add the drained beans to the pot.
43. 43. Add the halved tomatoes to the pot.
44. 44. Add 1 tbsp of olive oil to the pot mixture.
45. 45. Mix all ingredients in the pot well.
46. 46. Season the white cabbage with salt and pepper.
47. 47. Remove the rosemary sprig from the couscous.
48. 48. Season the couscous with salt and pepper.
49. 49. Distribute the white cabbage onto several bowls.
50. 50. Place the couscous on the cabbage in the bowls.
51. 51. Place the tomato-bean vegetable mix on the couscous.
52. 52. Add a dollop of quark as a garnish on top.
53. 53. Enjoy your meal!

Nutrition per serving

• kcal: 470
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 41 g