Vegetable Couscous

Name: Vegetable Couscous
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Carrots; 7-10 Tbsp Salt; 1 Garlic clove; 2 Onions; 250 g Leeks (leek); 2 red and yellow peppers; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Fenugreek; 1/8 l Tomato juice; 200 ml Vegetable and yeast broth; 200 g Couscous (pre-cooked durum wheat semolina); 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Carrots
7-10 Tbsp Salt
1 Garlic clove
2 Onions
250 g Leeks (leek)
2 red and yellow peppers
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Fenugreek
1/8 l Tomato juice
200 ml Vegetable and yeast broth
200 g Couscous (pre-cooked durum wheat semolina)
1/2 bunch Parsley

Directions

1
Peel, wash and cut the carrots into pieces. Cook in boiling salted water for about 5 minutes and drain. In the meantime peel garlic and press it through a garlic press. Peel onions and cut into slices. Clean, wash and chop the leeks and peppers.
2
Heat the oil. Sauté garlic in it. Fry the onions, leeks and peppers over a high heat for about 5 minutes, turning them carefully. Season with salt, pepper and fenugreek. Deglaze with tomato juice and 1/8 litre water. Cover and cook over medium heat for about 10 minutes. In the meantime bring the stock to the boil. Soak the couscous in it for about 4 minutes and let it drain. Melt the fat. Steam couscous for another 5 minutes while turning.
3
Cover and cook over medium heat for about 10 minutes. In the meantime bring the stock to the boil. Soak the couscous in it for about 4 minutes and let it drain. Melt the fat. Steam couscous for another 5 minutes while turning. Serve with the vegetables. Wash and chop the parsley and sprinkle on top