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Vegetable Couscous

Recipe

Vegetable Couscous with tofu and mango

difficulty-icon difficulty-icon difficulty-icon difficulty-icon difficulty-icon

medium

duration-icon duration-icon duration-icon duration-icon duration-icon

APPROX. 65 mins

Enough For

4 persons

Nutritional Value

2850 kJ / 680 kcal (Per person)

Ingredients

  • Carbohydrates92 g
  • Sugar21 g
  • Fat22 g
  • Protein35 g

Allergens

  • fish
  • gluten
  • lactose
  • pulse
  • soy

Note

Soak chickpeas in cold water for 7 hours or overnight

Cooking Equipment

Ingredients

  • »2 tbsp olive oil
  • »1/2 tsp fennel seeds
  • »1/2 tsp cumin seeds
  • »1/2 tsp Ras el Hanout (spice mix)
  • »1 onions chop finely
  • »2 garlic cloves Crush
  • »6 1/2 tbsp vegetable stock
  • »1 limes squeeze
  • »1 light-coloured leeks cut into rings
  • »1 courgettes cut in cubes
  • »1 red pepper wash, halve, remove seeds and white bits, then cut into pieces the width of a finger
  • »1/2 aubergines cut in cubes
  • »14 ounces tofu cut into cubes the width of a finger, marinate with soya sauce and fish sauce
  • »2 tbsp soya sauce sweet (Indonesian kecap asin sauce)
  • »2 tbsp fish sauce
  • »1 salt and pepper Freshly ground

Preparing the chickpeas

  • »3/4 cup chickpeas soak in cold water overnight or for 7 hours

couscous

  • »1 1/2 cups couscous
  • »1 1/4 cups vegetable stock
  • »1 tbsp butter

mango

  • »1 mangos large Remove the stone, cut away the skin and cut into pieces a finger's width in size.
  • »1 limes wash well, grate the skin, squeeze the juice
  • »1 pinch coarse sea salt

Preparations

Preparing the chickpeas

1. Place the trivet into the DUROMATIC® and just cover with water.

2. Rinse the chickpeas, place into the steamer insert and place onto the trivert.

3. Close the lid and cook under pressure on setting 1 for 7 minutes.

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. As soon as the cooking time has expired, put the DUROMATIC® to one side and let it cool down until the pressure indicator is down.

6. Put the chickpeas on one side.

mango

1. Place the mango cubes into a bowl together with the limejuice, grated zest and a little ground sea salt. Mix with the warm tofu before serving.

Instructions

couscous

1. Bring the vegetable bouillon to the boil in the DUROTHERM® / HOTPAN® .

2. Add the couscous, stir and then put the lid on.

3. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.

4. Add the butter and mix.

5. Keep ready.

vegetables

1. Heat the olive oil on medium heat.

2. Lightly cook the fennel seeds, cumin and Ras el Hanout for 2 minutes.

3. Briefly cook with the onions and the garlic

4. Douse with lime juice and vegetable bouillon.

5. Add the vegetables together with the chickpeas, season, mix together well.

6. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.

7. Reduce the heat and allow to simmer for 5 minutes.

8. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

9. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for 5 minutes.

10. In the meantime, heat the frying pan with a little olive oil and fry the cubes of tofu until golden brown.

Serving

Arrange the couscous on a round serving platter and place the vegetables in the middle. Serve with the mango-tofu salad.

Origin

Kuhn Rikon

difficulty-icon difficulty-icon difficulty-icon difficulty-icon difficulty-icon

medium

duration-icon duration-icon duration-icon duration-icon duration-icon

APPROX. 45 mins

Enough For

4 persons

Nutritional Value

2850 kJ / 680 kcal (Per person)

Ingredients

  • Carbohydrates92 g
  • Sugar21 g
  • Fat22 g
  • Protein35 g

Allergens

  • fish
  • gluten
  • lactose
  • pulse
  • soy

Note

Soak chickpeas in cold water for 7 hours or overnight

Cooking Equipment

Ingredients

  • »2 tbsp olive oil
  • »1/2 tsp fennel seeds
  • »1/2 tsp cumin seeds
  • »1/2 tsp Ras el Hanout (spice mix)
  • »1 onions chop finely
  • »2 garlic cloves Crush
  • »6 1/2 tbsp vegetable stock
  • »1 limes squeeze
  • »1 light-coloured leeks cut into rings
  • »1 courgettes cut in cubes
  • »1 red pepper wash, halve, remove seeds and white bits, then cut into pieces the width of a finger
  • »1/2 aubergines cut in cubes
  • »14 ounces tofu cut into cubes the width of a finger, marinate with soya sauce and fish sauce
  • »2 tbsp soya sauce sweet (Indonesian kecap asin sauce)
  • »2 tbsp fish sauce
  • »1 salt and pepper Freshly ground

Preparing the chickpeas

  • »3/4 cup chickpeas soak in cold water overnight or for 7 hours

couscous

  • »1 1/2 cups couscous
  • »1 1/4 cups vegetable stock
  • »1 tbsp butter

mango

  • »1 mangos large Remove the stone, cut away the skin and cut into pieces a finger's width in size.
  • »1 limes wash well, grate the skin, squeeze the juice
  • »1 pinch coarse sea salt

Preparations

Preparing the chickpeas

1. Place the trivert into the DUROMATIC® Comfort and just cover with water.

2. Rinse the chickpeas, place into the steamer insert and place onto the trivert.

3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

4. Put the chickpeas on one side.

mango

1. Place the mango cubes into a bowl together with the limejuice, grated zest and a little ground sea salt. Mix with the warm tofu before serving.

Instructions

couscous

1. Bring the vegetable bouillon to the boil in the DUROTHERM® / HOTPAN® .

2. Add the couscous, stir and then put the lid on.

3. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.

4. Add the butter and mix.

5. Keep ready.

vegetables

1. Heat olive oil in the DUROMATIC® Comfort on medium heat.

2. Lightly cook the fennel seeds, cumin and Ras el Hanout for 2 minutes.

3. Briefly cook with the onions and the garlic

4. Douse with lime juice and vegetable bouillon.

5. Add the vegetables together with the chickpeas, season, mix together well.

6. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

7. In the meantime, heat the frying pan with a little olive oil and fry the cubes of tofu until golden brown.

Serving

Arrange the couscous on a round serving platter and place the vegetables in the middle. Serve with the mango-tofu salad.

Origin

Kuhn Rikon

difficulty-icon difficulty-icon difficulty-icon difficulty-icon difficulty-icon

medium

duration-icon duration-icon duration-icon duration-icon duration-icon

APPROX. 65 mins

Enough For

4 persons

Nutritional Value

2850 kJ / 680 kcal (Per person)

Ingredients

  • Carbohydrates92 g
  • Sugar21 g
  • Fat22 g
  • Protein35 g

Allergens

  • fish
  • gluten
  • lactose
  • pulse
  • soy

Note

Soak chickpeas in cold water for 7 hours or overnight

Cooking Equipment

Ingredients

  • »2 tbsp olive oil
  • »1/2 tsp fennel seeds
  • »1/2 tsp cumin seeds
  • »1/2 tsp Ras el Hanout (spice mix)
  • »1 onions chop finely
  • »2 garlic cloves Crush
  • »6 1/2 tbsp vegetable stock
  • »1 limes squeeze
  • »1 light-coloured leeks cut into rings
  • »1 courgettes cut in cubes
  • »1 red pepper wash, halve, remove seeds and white bits, then cut into pieces the width of a finger
  • »1/2 aubergines cut in cubes
  • »14 ounces tofu cut into cubes the width of a finger, marinate with soya sauce and fish sauce
  • »2 tbsp soya sauce sweet (Indonesian kecap asin sauce)
  • »2 tbsp fish sauce
  • »1 salt and pepper Freshly ground

Preparing the chickpeas

  • »3/4 cup chickpeas soak in cold water overnight or for 7 hours

couscous

  • »1 1/2 cups couscous
  • »1 1/4 cups vegetable stock
  • »1 tbsp butter

mango

  • »1 mangos large Remove the stone, cut away the skin and cut into pieces a finger's width in size.
  • »1 limes wash well, grate the skin, squeeze the juice
  • »1 pinch coarse sea salt

Preparations

Preparing the chickpeas

1. Place the trivert into the DUROMATIC® and just cover with water.

2. Rinse the chickpeas, place into the steamer insert and place onto the trivert.

3. Close the lid and cook under pressure on setting 1 for 7 minutes.

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. As soon as the cooking time has expired, put the DUROMATIC® to one side and let it cool down until the pressure indicator is down.

6. Put the chickpeas on one side.

mango

1. Place the mango cubes into a bowl together with the limejuice, grated zest and a little ground sea salt. Mix with the warm tofu before serving.

Instructions

couscous

1. Bring the vegetable bouillon to the boil in the DUROTHERM® / HOTPAN® .

2. Add the couscous, stir and then put the lid on.

3. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.

4. Add the butter and mix.

5. Keep ready.

vegetables

1. Heat the olive oil on medium heat.

2. Lightly cook the fennel seeds, cumin and Ras el Hanout for 2 minutes.

3. Briefly cook with the onions and the garlic

4. Douse with lime juice and vegetable bouillon.

5. Add the vegetables together with the chickpeas, season, mix together well.

6. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

7. In the meantime, heat the frying pan with a little olive oil and fry the cubes of tofu until golden brown.

Serving

Arrange the couscous on a round serving platter and place the vegetables in the middle. Serve with the mango-tofu salad.

Origin

Kuhn Rikon

difficulty-icon difficulty-icon difficulty-icon difficulty-icon difficulty-icon

medium

duration-icon duration-icon duration-icon duration-icon duration-icon

APPROX. 45 mins

Enough For

4 persons

Nutritional Value

2850 kJ / 680 kcal (Per person)

Ingredients

  • Carbohydrates92 g
  • Sugar21 g
  • Fat22 g
  • Protein35 g

Allergens

  • fish
  • gluten
  • lactose
  • pulse
  • soy

Note

Soak chickpeas in cold water for 7 hours or overnight

Cooking Equipment

Ingredients

  • »2 tbsp olive oil
  • »1/2 tsp fennel seeds
  • »1/2 tsp cumin seeds
  • »1/2 tsp Ras el Hanout (spice mix)
  • »1 onions chop finely
  • »2 garlic cloves Crush
  • »6 1/2 tbsp vegetable stock
  • »1 limes squeeze
  • »1 light-coloured leeks cut into rings
  • »1 courgettes cut in cubes
  • »1 red pepper wash, halve, remove seeds and white bits, then cut into pieces the width of a finger
  • »1/2 aubergines cut in cubes
  • »14 ounces tofu cut into cubes the width of a finger, marinate with soya sauce and fish sauce
  • »2 tbsp soya sauce sweet (Indonesian kecap asin sauce)
  • »2 tbsp fish sauce
  • »1 salt and pepper Freshly ground

Preparing the chickpeas

  • »3/4 cup chickpeas soak in cold water overnight or for 7 hours

couscous

  • »1 1/2 cups couscous
  • »1 1/4 cups vegetable stock
  • »1 tbsp butter

mango

  • »1 mangos large Remove the stone, cut away the skin and cut into pieces a finger's width in size.
  • »1 limes wash well, grate the skin, squeeze the juice
  • »1 pinch coarse sea salt

Preparations

Preparing the chickpeas

1. Place the trivet into the DUROMATIC® and just cover with water.

2. Rinse the chickpeas, place into the steamer insert and place onto the trivert.

3. Close the lid and cook under pressure on setting 1 for 7 minutes.

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.

6. Put the chickpeas on one side.

mango

1. Place the mango cubes into a bowl together with the limejuice, grated zest and a little ground sea salt. Mix with the warm tofu before serving.

Instructions

couscous

1. Bring the vegetable bouillon to the boil in the DUROTHERM® / HOTPAN® .

2. Add the couscous, stir and then put the lid on.

3. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.

4. Add the butter and mix.

5. Keep ready.

vegetables

1. Heat olive oil in the DUROMATIC® on medium heat.

2. Lightly cook the fennel seeds, cumin and Ras el Hanout for 2 minutes.

3. Briefly cook with the onions and the garlic

4. Douse with lime juice and vegetable bouillon.

5. Add the vegetables together with the chickpeas, season, mix together well.

6. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

7. In the meantime, heat the frying pan with a little olive oil and fry the cubes of tofu until golden brown.

Serving

Arrange the couscous on a round serving platter and place the vegetables in the middle. Serve with the mango-tofu salad.

Origin

Kuhn Rikon

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