Summary

Ingredients

• 250 g couscous
• 600 ml vegetable stock
• 1 teaspoon mint, dried, grated or a few sprigs fresh, chopped, lemongrass
• 4 tablespoon pine nuts
• 1 onion (s), red, chopped
• 1 zucchini, cut into half slices
• 2 carrot (s), thinly sliced, take more the new small ones
• 1 large bell pepper (s), red or green, diced
• 1 small Head cauliflower, cut into florets
• 2 tablespoon olive oil
• 50 g raisins, olden
• 1 ½ teaspoon ground cumin
• 0.5 teaspoon ½ thyme, dried, grated
• 1 ½ teaspoon coriander, ground
• 100 ml white wine
• salt and pepper

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Instructions

1. Mix the couscous, mint and lemongrass together, pour 500 ml of warm vegetable stock over it and let it soak.
2. Meanwhile, roast the pine nuts on the pan, remove and set aside. Clean and prepare vegetables.
3. Heat the oil in a large pan, fry the onions for a few minutes, add the remaining vegetables after the cooking time (carrots, cauliflower, zucchini, peppers) and toss for about 5 - 10 minutes. Add a generous handful of golden raisins, season with the herbs and deglaze with the white wine. Steam until the liquid is reduced, then season with pepper. Fill with approx. 100 ml of vegetable stock and let cook for 5 - 10 minutes on a low flame, half covered. If necessary, season again with salt and pepper. Add the roasted pinin nuts.
4. Mix the vegetables with the coucous or serve the couscous separately on one half of the plate and the colorful, aromatic vegetables on the other.