Couscous and green vegetable pot with grapes

Ingredients for 2 servings:

• 200 g couscous
• 100 g sugar snap peas
• ½ head of savoy cabbage
• ½ head of broccoli
• ½ bunch of spring onions
• 1 clove(s) garlic
• 2 tbsp olive oil
• 2 tbsp sugar
• 3 tbsp cider
• 15 grapes, blue, seedless
• 5 tbsp soy sauce
• 5 tbsp tomatoes, pureed
• 3 tbsp sesame seeds
• 3 tbsp pine nuts
• 3 tbsp sunflower seeds
• 1 chili pepper(s), green
• 1 pinch(s) of rock salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Place the couscous in a bowl, cover with hot water according to the package instructions, season with salt, and set aside. Stir after 4 minutes. Finely chop the onions and garlic. Wash and finely chop the vegetables. Heat the oil in a pot or wok, fry the onions and garlic, sprinkle with sugar, and let it caramelize slightly. Add the vegetables and fry for 5 minutes, stirring. Then deglaze with cider. Add the passata, soy sauce, and the chopped chili pepper. Simmer for about 10 minutes. Season with salt and pepper. Halve the grapes. Toast the pine nuts and sunflower seeds in a pan without oil. Arrange the couscous on 2 plates. Pour the vegetables and the broth over the top. Sprinkle with sesame seeds, pine nuts, and sunflower seeds. Finally, arrange the halved grapes on top.