Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g couscous
- 1 tablespoon, heaped vegetable stock
- water
- 125 g bacon, diced
- 1 large onion (s)
- 3 medium carrot (s)
- 2 zucchini
- 1 tablespoon olive oil
- 125 g sour cream or sour cream
- 2 tablespoon white wine vinegar
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Let the couscous soak with water according to the instructions on the package and mix with the vegetable stock.
- Meanwhile, preheat the oil in the pan and dice the onion. Press the garlic cloves. Briefly fry the onion, bacon and garlic in the pan. Chop the carrots and zucchini into small pieces, add them to the pan and fry at medium temperature until they are firm. Deglaze with the white wine vinegar. Now add the couscous and sour cream. Salt and pepper and mix everything well. Let simmer again for 3 - 5 minutes.
- Tip:
- The pan dish can be refined with paprika and chilli.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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