Simple Difficulty
25 Min Preparation Time
Preparation
Step: 1 / 12

Wash the celery and thinly slice diagonally.

Step: 2 / 12

Peel and slice the carrots.

Step: 3 / 12

Peel, deseed and chop the peppers.

Step: 4 / 12

Wash and halve the sugar snaps.

Step: 5 / 12

Wash the asparagus, peel the lower end and cut the stalks into bite-size pieces.

Step: 6 / 12

Heat the oil in a pan and cook the carrots and peppers. Add the ginger and cook briefly. Add 200ml stock.

Step: 7 / 12

Add the celery and cook briefly.

Step: 8 / 12

Add the sugar snaps and asparagus. Stir in the garlic, lemon zest and cinnamon and cook for 5 minutes.

Step: 9 / 12

Boil the remaining stock. Add the curry powder.

Step: 10 / 12

Stir, boil again and season with salt and pepper.

Step: 11 / 12

Pour over the couscous in a bowl and leave to stand for 10 minutes (or according to the pack instructions).

Step: 12 / 12

Fluff up the couscous with a fork. Remove the lemon zest and cinnamon from the vegetables if necessary. Spread the couscous on warm plates and top with the vegetables. Serve immediately.

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