Vegetables with Couscous II

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 1 zucchini
• 1 garlic clove(s)
• 3 carrots
• 175 g cauliflower
• 1 tbsp curry
• 2 tsp caraway seeds
• 400 g tomatoes, peeled (can)
• 150 ml vegetable stock
• 125 g couscous
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan and sauté the chopped onion, finely chopped zucchini, crushed garlic, finely chopped carrots, cauliflower florets, curry, and caraway seeds for about five to six minutes, stirring occasionally. Add the tomatoes and top up with vegetable stock. Let everything cook for five minutes. Place the couscous in a shallow dish, pour over 200 ml of boiling water and a tablespoon of oil. Let it swell for five minutes. Stir the couscous into the vegetables, season to taste, and cook for another three to five minutes.