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Couscous, Corn and Carrot Stew (vegan)

5 from 3 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 190 kcal
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Ingredients
 

  • 285 g Pre-Cooked corn kernels
  • 250 ml Vegetable broth
  • 50 g Couscous fine
  • 2 small Carrots
  • 2 tbsp Sunflower oil
  • 2 tbsp Paprika grill spice, dried salad herbs, salt, pepper

Instructions
 

  • Heat the oil in a saucepan. Wash, peel and slice the carrots and fry in the oil for about 3 minutes.
  • Add the vegetable stock, couscous and corn. Let everything simmer together for about 10 minutes. Season with a little paprika grill spice and dried salad herbs and season with salt and pepper. Then serve.
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Nutrition

Serving: 100gCalories: 190kcalCarbohydrates: 10.4gProtein: 1.9gFat: 15.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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