Klaus Raggl and Gemüse-Couscous with Marillen and Pinienkernen – burgenland.ORF.at

Conditions for Couscous:

• 250 g Couscous
• 300 g Wasser
• ½ TL Gewürzpaste for Gemüsebrühe
• ½ TL Salz

Conditions for Gemüse:

• 125 g Marillen, stonenet entsteint
• 1 Zwiebel, half beer
• 1 Knoblauchzehe
• 20 g Olive oil
• 200 g Karotten, in Scheiben
• 200 g Blattspinat, TK-aufgetaut
• 100 g Wasser
• ½ TL Gewürzpasste für Gemüsebrühe
• ½ TL Salz
• 2 Prisen Pfeffer
• 1 tsp Curry
• 1-2 TL Kreuzkümmel, gemahlen
• 200 g feta, zerbröselt
• 50 g Pine core

Preparation of Couscous:

The Couscous in a large bowl is served on the side. The water, the Gewürzpaste and Salz in a Topf geben, 5 Minutes aufkochen weld and over the Couscous geben. Then you’ll have a good time and 15 minutes of welding. In the present time with the help of their fortfahren.

Zubereitung Gemüse:

The Marillen are smaller and in great shape. The Zwiebel and the Knoblauch are smaller and with the wax in a top shape and thinnest. The Karotten, the Spinat, the Wasser, the Gewürzpaste, Salz, Pfeffer, Curry and Kreuzkümmel are available. In the summer of Couscous, the smaller marilles, feta and rosins are boiled and cooked at the top. The Pinienkerne in a Pfanne on the flock or Zugabe from Fett golden brown rose. The Couscous Mischung and the Gemüse are mixed together in the large Schüssel, mixed with Pine Kernels and served softly.

Dieser Beitrag begleitet de Sendung „Mahlzeit Burgenland“, Radio Burgenland, October 2, 2024.