Summary

Ingredients

• 50 g bacon, diced
• 1 leek, cut into rings
• 4 carrot (s), diced
• 0.25 ¼ celeriac, diced
• 250 g couscous
• 350 ml vegetable stock
• 1 tablespoon olive oil

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Instructions

1. Fry the bacon cubes and leek rings in a coated pan, add the carrot and celery cubes, continue to fry while stirring, then deglaze with the vegetable stock. Mix the couscous well with 1 tablespoon of olive oil and add to the pan. Put the lid on the pan, switch off the stove and let it soak for 5 minutes. Season to taste with salt and pepper. Serve hot.