Honey‑Vegetable Couscous

Ingredients

• 2 bulbs of fennel (2 small bulbs)
• 300 g carrots (3 carrots)
• 250 g small kohlrabi (1 small kohlrabi)
• 2 dried tomatoes
• 3 tbsp olive oil
• 550 ml vegetable broth
• 1 bunch spring onions
• 5 stalks cilantro
• 250 g couscous
• 3 tsp floral honey
• Salt
• Pepper
• 2 tsp black cumin

Instructions

1. 1.

   Wash, trim, and peel the fennel, carrots, and kohlrabi. Cut each vegetable in half, then slice into thin rounds, followed by narrow strips about 5 cm long.

2. 2.

   Slice the dried tomatoes into fine strips as well.

3. 3.

   Heat olive oil in a large skillet. Sauté the carrots, kohlrabi, and fennel. Add 175 ml of broth and the tomato strips. Bring to a boil, then cover and simmer over low heat for about 10 minutes.

4. 4.

   Meanwhile, wash and trim the spring onions, cutting them into thin rings. Rinse the cilantro, shake off excess water, and pluck the leaves.

5. 5.

   In a pot, combine the remaining 375 ml of broth with the couscous. Bring to a boil, then cover and let it steam over very low heat for about 10 minutes.

6. 6.

   Add the spring onions to the vegetables. Cook in the open skillet, stirring frequently over medium heat for 5 minutes.

7. 7.

   Stir in the honey, season with salt and pepper, and fold in two‑thirds of the cilantro leaves.

8. 8.

   Divide the couscous onto four plates and top with the honey‑vegetable mixture. Sprinkle with black cumin and garnish with the remaining cilantro.