Summary

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)

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Instructions

1. 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).
2. 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.
3. 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.
4. Clean the spring onions and cut into rings. Sprinkle on top after the swelling time and serve.