Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- olive oil
- 1 clove garlic
- 100 g carrot (s)
- 200 g red pepper (s)
- 250 g broccoli (frozen)
- 200 g mushrooms
- 1 tablespoon curry powder
- 1 teaspoon harissa
- salt and pepper
- 200 ml vegetable stock
- 100 g couscous
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Chop the garlic, clean, peel and cut the carrot into strips. Clean and dice the peppers. Halve the mushrooms (if they are fresh) or drain (if out of the tin).
- Heat some oil in a pan. Sauté the carrot, garlic, paprika and broccoli over a medium heat for approx. 5 minutes. Add the mushrooms, curry and harissa and season with salt and pepper. Pour in the broth, bring to the boil and simmer briefly.
- Now add the couscous, mix everything and bring to the boil. Turn off the stove and cover with the couscous and let it soak for approx. 5 minutes.
- Clean the spring onions and cut into rings. Sprinkle on top after the swelling time and serve.
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