John Myers
Hearty, Sweet Apricot Couscous with Soy Strips and Parika Sour Cream
The perfect hearty, sweet apricot couscous with soy strips and parika sour cream recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 2 Carrots
- 1 tbsp Oil
- 120 g Dried apricots
- 500 g Soy sliced veggie mince)
- 300 g Couscous
- 700 ml Vegetable broth
- 2 bunch Spring onions
- 2 a cup Sour cream
- 2 tbsp Butter
- Sweet paprika, salt, pepper, sugar
- Peel the garlic and dice finely. Wash 2 carrots, peel and cut into thin slices. Heat 1 tablespoon of oil in a saucepan, fry the carrots and garlic for approx. 4 minutes.
- Dice the apricots, crumble the soy slices, fry with the apricots for about 4 minutes with the carrots.
- Put the couscous in the saucepan as well, toast it for half a minute, then add the vegetable stock, bring to the boil briefly. Take off the stove and leave to swell for 8 minutes with the lid closed.
- Wash the spring onions and cut into fine rings. In a bowl, season the sour cream with paprika, salt, sugar and pepper.
- Fold the spring onions and butter into the couscous with a fork, season to taste. Serve with the sour cream. Our whole family was thrilled, although otherwise not exactly coscous fans. Enjoy your meal!
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