SPICY COUSCOUS WITH TOMAMI SAUCE

#2

vegan

main course

easy

Angela Schult

INGREDIENTS FOR 4 PERSONS

150 g couscous
300 ml vegetable stock
Olive oil
50 g cashew nuts
1 teaspoon cumin seeds
2 fennel bulbs
1 tbsp TOMAMI # 2 (buy here)
1 teaspoon lime juice
A couple of stalks of mint
100 g blackberries
Some sea-salt
Black pepper

INSTRUCTIONS

Put the couscous in a bowl and pour over the boiling vegetable stock. Put a lid on the bowl and allow to steep for 10 minutes. Heat 1 tablespoon of olive oil in a pan and roast the cumin and cashew nuts until you can smell the aromas. Put aside. Cut the fennels into wedges. Heat plenty of olive oil in a pan and fry the fennel vigorously. Reduce the heat and cook al dente with the lid closed. Deglaze with TOMAMI and lime juice.

Finely chop the mint leaves and mix into the couscous with the blackberries. Season to taste with salt and pepper. Spread the fennel over the couscous, pour the cumin and cashew mixture over the top and
drizzle generously with TOMAMI. Bon Appetit!

A comment from recipe developer, Angela Schult: “What an enrichment for our kitchen! The incredibly spicy Tomami Sauces consist entirely to 100 % of tomatoes and thus smell of the aromas of sun, sea and caramelized, deep red tomatoes. An absolute pure pleasure for the palate! In this recipe I used Tomami to deglaze the fennel and also drizzled it generously over the finished dish. I highly recommend you to try it too.

A recipe by Angela Schult, the author of the book “Wildgrün – Slow & Spicy” is a successful food blogger and designer of exotic catering concepts. The enthusiastic and adventurous cook is inspired by a mixture of local wild herbs and the taste of the Orient, the passion for which results from her living in the Arabian region for several years. As an enthusiastic fan of TOMAMI, she is happy to provide us with some of her recipes, which once again take us in completely new and exciting culinary directions – thank you very much!