Vegetable Couscous
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 spring onion (s)
- 1 large carrot
- 1 small zucchini
- 2 small bell peppers, red and yellow
- 6 cherry tomato (s)
- 2 teaspoons ginger root, freshly grated
- 1 teaspoon turmeric
- 1 clove garlic
- salt and pepper
- 2 tablespoon oil, for frying
- 125 g couscous
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Cut the spring onions into large rings. Use a slicer to slice the courgette and carrot into very thin slices, core the paprika and cut into 1 cm cubes. Halve tomatoes lengthways.
- Heat the oil in the pan on the highest setting. Sear the vegetables except for the tomatoes in it. Press the clove of garlic into the pan, add the grated ginger. Season with salt, pepper and turmeric. The vegetables have to stay crisp!
- Prepare the couscous according to the instructions. Then add the tomatoes to the vegetables in the pan and heat over high heat for 1 minute. Serve immediately.
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