Pumpkin, peppers, mushrooms, lots of spices, fresh herbs and orange - a real treat for the palate!
I made this 20-minute vegetable couscous pan two days ago. For me, a successful dish has to have different flavours so that you experience a new taste sensation with every bite.
The turmeric, coriander, cumin and cinnamon give the dish a certain warmth, while the orange curry and orange zest add a fresh, spicy note. The honey and orange juice round off the dish with their sweet flavour. Fresh herbs are usually a must for me, this time it was dill. Coriander or parsley also work well here.
Ingredients for 2 portions
2 yellow peppers
400g mushrooms
300g pumpkin
80g couscous
1/2 bunch dill
1 organic orange
1 tsp honey
1 tsp turmeric
1/2 tsp Ceylon cinnamon
1 tsp orange curry
1 tsp coriander
1 tsp cumin
salt, pepper
Optional: mix in a handful of lamb's lettuce per person
Preparation
Prepare the couscous according to the packet instructions, mix the turmeric into the couscous.
Cut the peppers, pumpkin and mushrooms into bite-sized pieces.
Blanch the pumpkin for about 5 minutes until soft. Drain and set aside.
Heat a little oil in a pan, then add the mushrooms first and fry until browned.
Reduce the heat, add the peppers and pumpkin. Fry the vegetables for 5-10 minutes.
In the meantime, finely chop the dill and grate the zest from the orange. Then squeeze the juice from half the orange.
Fold the spices, honey, orange juice, orange zest and dill into the vegetables. Fold in the finished couscous.
Season to taste with salt and pepper.
A little tip: I use spelt couscous in my recipes as I don't use wheat at all. Chickpea couscous also tastes great here.
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