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!