Couscous and Vegetable Skillet
The couscous and vegetable skillet is a simple dish that can be made with all kinds of vegetables.
1 min read
Ingredients
- 200 gCouscous
- 1Garlic clove
- 200 gCarrots
- 0.5Pomegranate
- 350 mlVegetable broth
- 500 gTofu
- 300 gGreen beans
- Oil, salt, pepper, cinnamon
Preparation
- Wash and trim the vegetables. Slice the carrots, chop the garlic. Cut the ends off the green beans and halve the rest. Cut the tofu into cubes. Deseed the pomegranate.
- Bring the couscous to a boil in 200 ml water with 1 tbsp oil and a pinch of salt, then let it swell for 5 minutes. Cook the green beans in well-salted water for 8-10 minutes until al dente.
- Fry the carrots, tofu and garlic in 1 tbsp oil, season with cinnamon, salt and pepper, and deglaze with the vegetable broth. Cover and simmer for about 5 minutes until the carrots are soft.
- Fluff the couscous with a fork, drain the green beans and add them to the rest of the vegetables. Mix everything well, season and taste.
- Top with pomegranate seeds before serving.