Vegetarian Couscous Skillet

Ingredients

• 400 g couscous (instant)
• Salt
• 50 g Raisins
• 250 g sour cream
• Cayenne pepper
• 2 red bell peppers
• 2 onions
• 2 small zucchinis
• 1 bunch parsley
• 50 g peeled, chopped almond kernels
• 3 tbsp olive oil
• 100 ml Vegetable broth
• 0.5 lemon (juice)
• black pepper (ground)

Instructions

1. 1.

   Pour 400 ml boiling salted water over couscous in a bowl and cover; let it absorb the liquid until dry. Soak raisins in lukewarm water.

2. 2.

   Whisk sour cream with 1 tsp cayenne pepper. Wash, trim, seed bell peppers and slice into strips. Peel onions and cut into thin rings. Cut zucchinis lengthwise into 2 cm sticks. Pull parsley leaves from stems.

3. 3.

   Toast almonds in a dry pan until fragrant; set aside.

4. 4.

   Heat oil in a skillet, sauté vegetables for 2-3 minutes while stirring, pour in broth, fluff couscous and fold in. Drain raisins and add them, then heat through. Season with lemon juice, salt, and pepper. Fold in almonds and parsley, serve on a plate. Offer sour cream separately.