Light and healthy: This vegetarian couscous with vegetables is prepared in 25 minutes. With red and yellow bell peppers, zucchini, broccoli, cashews, oriental spices and a blob of Greek yogurt.
My daily routine is often meticulously timed from morning to night. Getting up shortly before 6 a.m., followed by a quick shower. Preparing breakfast and snacks for school and kindergarten. Waking the children and helping them get dressed and ready - especially child #2 often needs a lot of coaxing. Child #1 leaves the house with Monsieur at 7:30 a.m., Child #2 and I set off for the kindergarten shortly thereafter. On we go to the practice, treat patients, answer emails and phone calls, make appointments and take care of some organizational things. On the way home, a quick stop at the supermarket and at the latest now the question arises: "What do we eat today?"
Back home, I quickly stow the groceries and hang up the laundry from the washing machine in the morning. I vaccum-clean the apartment, tidy up, make beds and then collect the children from school and kindergarten and chauffeur them to their afternoon activities. When we get home in the evening it has to be quick, because the kids are hungry.
Always a good idea: Quick and delicious Couscous
And although the days are often so packed, I still don't want to miss out on a healthy and freshly prepared meal. That's not only important to me, it also tastes much better. Ready-made meals? Never! Delivery service? Only in extreme emergencies. Couscous is very grateful. Originally a dish of North African cuisine, couscous is ground semolina made from durum wheat, barley or millet. The great advantage is that couscous does not need to be cooked, but simply poured over with boiling water. Then you put a lid on it and let it sit for a few minutes. Done.
The whole thing is spiced up with vegetables, herbs and spices according to taste and within a very short time a healthy and delicious meal is on the table. No delivery service can do that! Leftovers are perfect for a salad the next day and are simply dressed with a little vinegar and oil.
Couscous with Vegetables and Cashews
Ingredients
- 150 g couscous
- 300 ml vegetable broth
- 1 clove garlic
- 2 tablespoon olive oil
- ½ bunch flat leaf parsley
- coarse sea salt and freshly ground pepper
- 50 g cashew nuts roasted and salted
- 150 g white yogurt
- 1 lime
Vegetables
- ½ broccoli approx. 10-12 small florets
- ½ zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- ½ onion
Spices
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon chili flakes
Instructions
- Bring the vegetable broth to a boil. Put the couscous in a bowl with the spices (curry powder, turmeric, cumin and chili flakes) and pour the hot broth over it. Put a lid on the bowl and let the couscous steep.
- In the meantime, clean, wash and dice the vegetables. Roughly chop the broccoli florets and press the garlic with the flat side of a large knife. Heat the olive oil in a large frying pan or wok and sauté the vegetables for 3-4 minutes on all sides. Season vigorously with salt and pepper.
- Wash the parsley and shake dry, pluck off the leaves and chop finely. Chop the cashew nuts as well.
- Loosen the couscous with a fork and add to the vegetables in the pan along with the parsley and nuts. Mix everything together gently. If the couscous is too dry, add a dash of water.
- Divide couscous among plates and serve with a dollop of yogurt. Drizzle some fresh lime juice on top.
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