John Myers
Ingredients for 2 servings:
- 200 g carrot(s), finely diced
- 260 ml vegetable broth, hot
- 130 g couscous, instant (approx. 10 minutes cooking time) alternatively bulgur
- 1 ½ tbsp olive oil
- 4 tbsp lemon juice
- 2 spring onions
- 3 tomatoes
- ½ bunch of dill
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
lukewarm
Place the olive oil in a saucepan with the carrots and couscous, sauté briefly, and then pour in the hot vegetable stock. Stir in 2 tablespoons of lemon juice. Simmer or cook over medium heat for about 10 minutes. Then season and let cool to lukewarm. In the meantime, clean and finely dice the tomatoes. Clean the spring onions and finely slice them. Wash, dry, and chop the dill. Lightly fluff the couscous and add the remaining ingredients, except for a little dill. Add the lemon juice and season to taste. Sprinkle with the remaining dill and serve.
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