4 Servings • 421 kcal / 1766 kJ, 13 g E, 3 g F, 82 g KH pro Portion
300 g carrots
1 small bunch of parsley
2 Tbsp rapeseed oil
300 g Couscous
2 El raisins
1 Teaspoon cinnamon
1 Chilipulver socket
½ Tl Turmeric
½ tsp ground cumin
300 ml of hot vegetable stock
that. 25 Minutes (plus cooking time)
Peel the carrots, clean and dice very finely. Peel the onion and chop finely. Wash the parsley, Shake dry and chop finely. Peel and fillet the oranges, catch the juice.
Heat the oil in a saucepan and sweat the onion in it until translucent. Carrots, Couscous, Orangenets, orange juice, Raisins, cinnamon, Chili, Curcuma, Add cumin and vegetable stock. Let it boil once, then let it soak for 10-15 minutes over low heat with the lid closed.
Mix the couscous well, Season with salt and serve sprinkled with parsley.