Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon olive oil
- 1 onion (s)
- 1 zucchini
- 1 clove garlic
- 3 carrot (s)
- 175 g cauliflower
- 1 tablespoon curry
- 2 teaspoons caraway seeds
- 400 g tomato (s), peeled (can)
- 150 ml vegetable stock
- 125 g couscous
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan, sauté the chopped onion, finely chopped zucchini, squeezed garlic, finely chopped carrots, cauliflower florets, curry and caraway seeds for about five to six minutes, stirring occasionally. Add tomatoes and top up with vegetable stock. Let everything cook for five minutes.
- Put the couscous in a shallow bowl, pour 200 m of boiling water and a tablespoon of oil over it. Let it soak for five minutes. Stir the couscous into the vegetables, season to taste and cook for another three to five minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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