Couscous with Peas and Carrots

Ingredients

• 350 ml vegetable broth
• 1 tsp ground cumin
• Salt
• 250 g couscous
• 500 g young carrots
• 0.5 Organic lemon
• 2 tbsp butter (15 g)
• 1 tsp Honey
• a handful parsley
• 1 Garlic clove
• 300 g Yogurt (3.5% fat)
• Pepper
• a handful dill
• 4 Spring Onions
• 200 g frozen peas
• 2 tbsp almond sticks (15 g)

Instructions

1. 1.

   Bring the broth with cumin and a pinch of salt to a boil in a pot, sprinkle in the couscous, remove from heat, cover, and let it steam for about 10 minutes.

2. 2.

   Meanwhile peel and trim the carrots. Rinse the lemon under hot water, pat dry, zest finely, and squeeze out the juice. Melt 1 tbsp butter in a pan, add the carrots, season with salt and lemon juice, and sauté over medium heat for 3–4 minutes until tender; add a splash of water if needed. Stir in honey.

3. 3.

   Wash parsley, shake off excess water, pluck leaves, and roughly chop. Peel garlic and mash it into yogurt in a bowl. Add lemon zest and parsley, season with salt and pepper. Wash dill, dry, and chop.

4. 4.

   Trim spring onions, wash, and cut diagonally into 4–5 cm pieces. Melt the remaining butter in a pan, sauté the spring onions with peas over medium heat for about 3–4 minutes until cooked. Add almonds, season with salt and pepper, then fold in the couscous and adjust seasoning.

5. 5.

   Serve the yogurt dip in small bowls. Arrange the couscous with peas and carrots on plates, sprinkle dill on top, and serve alongside the dip.