Preparation
Wash the celery and thinly slice diagonally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_1_M.jpg)
Peel and slice the carrots.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_2_M.jpg)
Peel, deseed and chop the peppers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_3_M.jpg)
Wash and halve the sugar snaps.
Wash the asparagus, peel the lower end and cut the stalks into bite-size pieces.
Heat the oil in a pan and cook the carrots and peppers. Add the ginger and cook briefly. Add 200ml stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_4_M.jpg)
Add the celery and cook briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_5_M.jpg)
Add the sugar snaps and asparagus. Stir in the garlic, lemon zest and cinnamon and cook for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_6_M.jpg)
Boil the remaining stock. Add the curry powder.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_7_M.jpg)
Stir, boil again and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_8_M.jpg)
Pour over the couscous in a bowl and leave to stand for 10 minutes (or according to the pack instructions).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000661/000661_step_10_M.jpg)