Spring Vegetables + Couscous “Hot India”
Hot India
vegetarian
main course
medium
Stevan Paul
Ingredients for 4 persons
- 200 g large-grain pearl couscous
- Salt
- 1 bunch green asparagus
- 150 g sugar snap peas
- 4-6 shallots
- 300 ml vegetable broth
- 3-4 tbsp TOMAMI Hot India
- 40 g butter
- 150 g spinach salad
- 150 g creamy yoghurt
- A little milk and oil
- 1 -2 eggs per person
Preparation
Simmer the couscous (as you would do with pasta) in plenty of well salted cooking water for 6 minutes. Drain into a colander and wash under cold running water.
Cut off the woody ends of the asparagus, peel the lower third of the asparagus, salt the spears. Cut the sugar snap peas diagonally into thirds. Halve the shallots, peel and cut into wedges.
In a wide saucepan, bring the broth with TOMAMI Hot India, the shallots and the butter to the boil; salt lightly. Cook the asparagus and sugar snap peas gently simmering for 5 minutes in the seasoning stock. Add the couscous and spinach to the vegetables and cook covered for 2 minutes. Then mix everything thoroughly.
Mix the yoghurt with a little milk to form a thin, creamy sauce; season with a little salt.
Fry the eggs in a pan with a little oil and lightly salt the eggs.
Arrange the juicy vegetable couscous on preheated plates with the fried eggs; drizzle with some of the yoghurt sauce – and spice everything up with a little TOMAMI Hot India!
Preparation time: 35 minutes
