Couscous pan with vegetables

Ingredients for 2 servings:

• olive oil
• 1 clove(s) garlic
• 100 g carrot(s)
• 200 g red bell pepper(s)
• 250 g broccoli (frozen)
• 200 g mushrooms
• 1 tbsp curry powder
• 1 tsp harissa
• salt and pepper
• 200 ml vegetable stock
• 100 g couscous
• 2 spring onions

Instructions

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

low-calorie

Chop the garlic, trim, peel, and slice the carrot. Clean and dice the bell peppers. Halve the mushrooms (if fresh) or drain them (if canned). Heat a little oil in a pan. Sauté the carrot, garlic, bell pepper, and broccoli over medium heat for about 5 minutes. Add the mushrooms, curry, and harissa, and season with salt and pepper. Pour in the stock, bring to a boil, and simmer briefly. Now add the couscous, mix everything together, and bring to a boil. Turn off the heat, cover, and let the couscous swell for about 5 minutes. Trim the spring onions and slice them into rings. Sprinkle over the mushrooms after the swell time and serve.