Couscous and vegetable pan with raisins

Ingredients for 2 servings:

• 150 g couscous
• 1 onion(s)
• 1 garlic clove(s)
• 4 small tomatoes
• 200 g mushrooms
• 1 broccoli
• 1 large carrot(s)
• 3 tbsp raisins
• e.g. parsley, fresh
• salt and pepper
• nutmeg
• Spice mix for couscous (if available)
• Thyme
• 250 ml vegetable stock
• Paprika powder
• curry powder

Instructions

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

very digestible

Briefly toast the couscous in a hot pan, then turn off the stove. Add 250 ml of vegetable stock and any couscous seasoning, and let it swell for about 5 minutes, stirring occasionally. Peel the onion and garlic, wash the tomatoes, and clean the mushrooms. Dice everything. Clean and chop the broccoli, pour hot water over it for about 15 minutes, and let it simmer on the stove over medium heat. Add a little salt. Heat 1 tablespoon of oil in a pan. Sauté the onions and garlic, then add the mushrooms. Sauté everything over high heat until well browned. Season with salt and pepper. Drain the broccoli and add it to the mushrooms. Add a little water with vegetable stock. Close the lid and simmer for about 10 minutes. Season to taste with nutmeg, thyme, salt, pepper, vegetable stock, paprika, curry powder, and couscous seasoning. Now add the couscous and mix everything well. Then add the tomatoes and raisins. Heat everything again over medium heat for about 5-10 minutes. Finally, chop the fresh parsley, stir it into the mixture, and serve hot.