Summary

Ingredients

• 150 g couscous
• 300 ml vegetable stock
• 500 g round beef
• 2 tablespoon mustard
• 2 tablespoon ketchup
• 1 carrot (s)
• 140 g canned peas
• 100 g sour cream
• 1 pinch (s) paprika powder, noble sweet

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Instructions

1. Put the couscous in a bowl. Bring 300 ml vegetable stock to the boil with the kettle, pour over the couscous and leave to swell for about 10 minutes.
2. Fry the ground beef in a non-stick pan until crumbly. Add the mustard and ketchup and stir. Peel the carrot and cut into small pieces, put the peas in a colander and rinse. Add the carrots and peas to the pan, mix with sour cream and then season with paprika powder.