HOT INDIA COUSCOUS
12/06/2018
allgemein, vegan, vegetarisch

HOT INDIA COUSCOUS

A recipe by Risa Nagahama
Ingredients for 4 persons

160 g couscous
300 ml vegetable broth
4 lettuce hearts
250 g raspberries
50 g walnuts
8 tablespoons olive oil
2 teaspoons cumin
Salt
Tomami Hot India to taste
Mint leaves as desired

Instructions

Put the couscous in a bowl and pour over the boiled vegetable stock. Place the lid on the bowl and let it stand for 10 minutes. Wash the lettuce, raspberries and mint; drain and halve the salad hearts. Roughly crush the walnuts. Heat the olive oil in a pan and sauté the cumin for about 1 minute. Then pour the oil with the cumin and TOMAMI Hot India into a bowl and mix (put aside). Sauté the lettuce hearts in the same pan and then place on the plates. Now add the couscous with the raspberries, walnuts and mint. Finally, add the Hot India Dressing.

Preparation time: 20 minutes

A recipe by Risa Nagahama and Jörg Lehmann.