Tabbouleh with buttered vegetables

Ingredients for 3 servings:

• 250 g couscous
• 350 ml water
• 1 tsp vegetable broth powder
• 1 tsp salt
• 1 tbsp peppermint, dried, e.g. peppermint tea
• 1 tbsp balsamic vinegar
• 75 g raisins
• 1 package of buttered vegetables, frozen
• 1 shot of Tabasco
• 1 tbsp lime juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

With mint and lime

Mix the couscous with the mint, salt, and raisins. Add additional spices to taste (e.g., paprika, cayenne pepper, Provençal herbs). Mix the broth with the balsamic vinegar and the hot water. Add the broth to the couscous and let it stand, covered. Brown the frozen vegetables in a pan until lightly browned. Season with salt and pepper to taste. Add Tabasco. Add the hot vegetables to the couscous and stir well. Add the lime juice. If desired, add tomatoes, cucumber, feta, spring onions, or similar. You can also use other frozen vegetables or mixtures.