Summary

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

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Instructions

1. 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.
2. 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.