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🍽️ Vegetable Couscous with Spicy Mango Herb Chutney

460 kcal · 30 min · 4 servings

Ingredients

• Mango 1 pc.
• Parsley, fresh 15 g
• Mint, fresh 10 g
• Rosemary, fresh 10 g
• Sugar snap peas 250 g
• Carrots 2 pc.
• Oil 1 tbsp
• Sugar pinch
• Cumin pinch
• Vinegar 1 tbsp
• Salt 1 tbsp
• Pepper, black ground pinch
• Vegetable broth 300 ml
• Couscous 200 g
• Tomatoes, dried 100 g
• Olive oil 2 tbsp

Instructions

1. 1. Peel the mango and cut the flesh away from the pit.
2. 2. Dice the mango flesh into small cubes.
3. 3. Wash the parsley and mint thoroughly and dry them.
4. 4. Pluck the leaves from the stems and chop them finely.
5. 5. Wash the rosemary and dry it.
6. 6. Strip the needles from the stems and chop them finely.
7. 7. Wash the sugar snap peas.
8. 8. Slice the sugar snap peas diagonally into thin strips.
9. 9. Peel the carrot.
10. 10. Coarsely grate the carrot.
11. 11. Heat oil and sugar in a pan over medium heat.
12. 12. Sauté the mango cubes with the cumin for about 1 minute.
13. 13. Add the rosemary and vinegar to the pan.
14. 14. Mix the parsley into the chutney.
15. 15. Season the chutney with salt and pepper.
16. 16. Bring the broth to a boil in a pot over high heat.
17. 17. Cook the sugar snap peas in the broth for about 2 minutes.
18. 18. Remove the sugar snap peas.
19. 19. Rinse them under cold water in a sieve.
20. 20. Keep the broth in the pot.
21. 21. Add the couscous to the broth.
22. 22. Set the pot aside.
23. 23. Let the couscous sit covered for about 10 minutes to absorb the liquid.
24. 24. Fold in the sugar snap peas.
25. 25. Fold in the grated carrots.
26. 26. Fold in the sun-dried tomatoes.
27. 27. Add the olive oil to the couscous.
28. 28. Allow the mixture to sit for about 3 minutes.
29. 29. Serve the vegetable couscous on plates.
30. 30. Add the mango chutney.
31. 31. Garnish the dish with fresh mint.
32. 32. Enjoy your meal!

Nutrition per serving

• kcal: 460
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 70 g