Carrot-onion Brussels sprouts with couscous from the wok

Ingredients for 6 servings:

• 2 large onions
• 4 large carrots
• 500 g Brussels sprouts
• 400 g couscous
• e.g. water, boiling
• 300 ml vegetable stock
• 2 tsp, heaped honey
• 5 tbsp lemon juice
• some soy sauce
• some sesame oil
• some chicken seasoning
• salt and pepper
• some butter
• some spice mix (Ras-el-Hanout) or couscous spice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with honey-lemon seasoning

Cut the onions into half rings and the carrots into strips. Wash the Brussels sprouts and remove the stalks and outermost leaves. Fry the onions and carrots in a wok with a little oil, tossing with a little sesame oil if desired, and finally deglaze with a little soy sauce. Add the Brussels sprouts and toss briefly. Then pour over the vegetable stock. Cook uncovered for about 10-15 minutes, stirring occasionally, until the Brussels sprouts are tender. Meanwhile, prepare the couscous according to the package instructions. Before adding boiling water, stir in a few flakes of butter and Ras el Hanout or couscous seasoning. After adding boiling water, cover and let stand for 10 minutes. For the honey and lemon seasoning, combine 2 teaspoons of honey with 5 tablespoons of lemon juice, season with a little vegetable stock, chicken seasoning, salt, and pepper, until the mixture is sweet and sour and slightly spicy. Finally, pour the couscous over the vegetables, toss everything with the spice mixture, and serve. This recipe was created to use up leftovers, but I find the mixture quite interesting and, especially thanks to the couscous, filling. Finding the correct quantities for the honey and lemon mixture was more of a matter of feeling, as I almost never pay attention to quantities when cooking and always cook by feel. The taste just has to be right for you, and new variations are always possible, of course.