Couscous and Vegetable Pan with Raisins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g couscous
- 1 onion (s)
- 1 clove garlic
- 4 small tomato (s)
- 200 g mushrooms
- 1 broccoli
- 1 large carrot
- 3 tablespoon raisins
- parsley, fresh
- salt and pepper
- nutmeg
- Spice mix for couscous (if available)
- thyme
- 250 ml vegetable stock
- Paprika powder
- Curry powder
Print Recipe
Pin Recipe Instructions
- Briefly toast the couscous in a hot saucepan, then turn off the stove. Pour in 250 ml vegetable stock and possibly couscous seasoning and leave to soak for about 5 minutes. Stir every now and then.
- Peel the onion and garlic, wash the tomatoes and clean the mushrooms. Roll everything. Clean the broccoli, chop it up, pour hot water over it for about 15 minutes and let it sit on the stove over medium heat. Salt a little.
- Heat 1 tablespoon of oil in a pan. Sweat the onions and garlic in it, add the mushrooms. Fry everything vigorously over high heat. Salt and pepper. Drain the broccoli and add to the mushrooms. Pour in some water with the vegetable stock. Steam everything for about 10 minutes with the lid closed. Season to taste with nutmeg, thyme, salt, pepper, vegetable stock, paprika powder, curry powder and couscous seasoning. Now add the couscous and mix everything together well. Then add the tomatoes and also the raisins. Heat everything again over medium heat for approx. 5 - 10 minutes. Finally, chop the fresh parsley, fold into the mixture and serve hot.
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