Couscous – carrots – pan

Ingredients for 4 servings:

• 2 tbsp sunflower seeds
• 500 g carrot(s)
• 400 g potatoes
• 2 tbsp oil
• salt and pepper
• 400 ml vegetable stock
• 100 g couscous
• 1 bunch of spring onions
• 100 g tofu (silken tofu)
• 100 g yogurt (soy yogurt)
• 2 tbsp coarse-grained mustard
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the sunflower seeds in a pan without fat until light brown. Peel and slice the potatoes and carrots. Fry the potatoes in oil and season with salt. Add 100 ml of stock and simmer, covered, for 5 minutes, turning occasionally. Stir in the carrots and couscous. Add the remaining stock and simmer, covered, for another 15 minutes. Meanwhile, trim the spring onions and slice them into rings. Mix together the silken tofu, soy yogurt, and mustard. Fold the spring onions into the potatoes and season with salt and pepper. Pour the mustard sauce over the vegetables and let them simmer, covered, for 5 minutes. Serve sprinkled with dill and sunflower seeds.