Vegetable Couscous Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g couscous
- 625 ml vegetable stock
- 1 tablespoon turmeric
- 100 g apricot (s), dried
- 0.5 ½ orange (s), including the juice
- 300 g carrot (s)
- 1 zucchini
- 1 eggplant (s)
- 2 tomato (s)
- 1 tablespoon rapeseed oil
- 2 cloves garlic
- 1 onion (s)
- 1 bay leaf
- 1 stick cinnamon
- 3 stalks thyme
- 1 teaspoon coriander
- salt and pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Cut the dried apricots into cubes, pour orange juice over them and let stand for approx. 20 minutes. Finely chop the onion and garlic. Peel and slice the carrots, wash the zucchini and eggplant and cut into cubes. Wash tomatoes and cut into wedges.
- Heat the oil in a pan, fry the garlic and onion in it. Add the carrots, zucchini and aubergine, toast briefly. Add the bay leaf, cinnamon stick, coriander seeds and thyme, pour 125 ml of vegetable stock and let simmer for 15 minutes.
- Put the couscous in a bowl, sprinkle with turmeric, pour 500 ml of vegetable stock over it and let it steep for 5 minutes. Remove the spices from the vegetable ragout and season with salt, pepper and chilli to taste. Then add the dried apricots and tomatoes and mix with the couscous.
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