Vegan Couscous with Carrots
Today we have a super simple recipe that will be on the table in no time on a hot day.
Couscous is a fabulous thing! Not only that it tastes great and is perfect for both hot dishes and salads. It is also ready to eat in a few minutes. I always boil it briefly, but actually it is also completely enough to pour hot water over it and let it soak for a while. Perfect, then, for a quick dish that can be prepared in just a few easy steps and a short amount of time. The carrots and the spices bring in a sweet, oriental note. If you like it a little sweeter and even more authentic, you can of course mix in dried cranberries or raisins :)
For 4 servings you need:
6 large carrots
1/2 tbsp. coconut oil
2 tbsp. soy sauce
300ml soy milk, unsweetened
1 tsp garlic powder
2 tsp curry powder
1/2 tsp of turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp ginger
1/2 bunch of parsley
1/2 tsp chili flakes
Prepare 200 couscous according to package instructions.
In the meantime, peel the 6 carrots and cut them into small cubes.
Heat 1/2 tbsp. coconut oil coconut oil in a pan and fry the carrots for about 5 minutes.
Sprinkle 1 tsp garlic powder, 2 tsp curry powder, 1/2 tsp of turmeric, 1/2 tsp cinnamon, 1/2 tsp cumin, 1 tsp ginger, 1/2 tsp chili flakes over them and roast them briefly.
Then deglaze with 2 tbsp. soy sauce.
Let everything simmer with a closed lid and medium heat until the carrots are soft (5 - 10 minutes).
If the carrots burn, you can add a little water.
Set aside some of the carrots for garnish.
Puree the remaining carrots with the soy milk and 1/2 bunch of parsley until smooth and season with salt and pepper.
Then mix the puree well with the couscous.
If the porridge is too thick, simply add some more milk.
Finally, season to taste. And that's it :)
Fill the carrot couscous in a plate and garnish it with the carrot cubes put aside.