Couscous is kind of the perfect summer food. It's easy to prepare and take away, also tastes good cold and goes well with vegetables that are in season now.
In this recipe, chickpea couscous provides a lot of good protein, but of course the recipe also works with regular couscous. And also with almost any vegetable that is still in the fridge.
Ingredients for two people:
100 g (chickpea) couscous
1 glass of SUUR Love Craft Herb Spicy Cauliflower
1 cauliflower, cleaned and divided into florets
1 large carrot, peeled and thinly sliced
1 zucchini, washed and halved and sliced
1/2-1 leek, trimmed and cut into bite-size pieces
1-2 handfuls of cherry tomatoes, washed
1 garlic clove, peeled
A few sprigs of flat-leaf parsley
Olive oil for frying
Salt, pepper, lemon juice, chilli flakes or paprika powder
2 tbsp tahini
2 tbsp lemon juice
1 tsp toasted sesame oil
1-2 tsp maple syrup
1 tsp medium hot mustard
1 clove of garlic, peeled and pressed
50 ml soy milk
SUUR Green Salsa Hot Sauce
Prepare couscous according to package instructions and set aside.
Optionally, for the tahini sauce, mix all the ingredients in a blender or with a hand blender until smooth.
Heat 1-2 tablespoons of olive oil in a pan and sauté the onion rings for about 3 minutes over medium heat, add the cauliflower and carrots, salt, press the garlic into the pan and cook the vegetables for about 10 minutes, stirring, until al dente. Possibly put a lid on occasionally. Add the leeks, zucchini and cherry tomatoes and sauté for another 3-5 minutes, stirring. Season with salt, pepper, lemon juice, chilli flakes or paprika powder.
Mix the vegetables with the couscous in a bowl, season to taste and serve on the plates with the spicy cauliflower cabbage, parsley and, if you like, with tahini sauce and green salsa.
Hummus or a yoghurt sauce also goes well.