INGREDIENTS

500g couscous / cous cous
1 tbs Vegeta or other vegetable stock granules or even salt (about 1½ tsp)
3 tbs Carotino or olive oil
boiling water for couscous
2 tsp dried thyme or even better some fresh one or 1 tsp dried basil + 1 tsp dried oregano
2 tsp garlic granules – optional
4 large carrots (sliced)
2 onions (chopped finely)
sea salt – optional
½ jar sundried tomato pesto – optional
black peppercorns

EQUIPMENT

wok or large, deep frying pan or wide pot

METHOD

Fry onions, thyme or oregano and basil and carrots on oil until golden brown and fragrant, remove from wok and leave aside. Now add to the wok garlic, stock granules or some salt, couscous and heat stirring constantly until hot. Add gradually hot water and stir until couscous is soft but not too sticky. Remove from fire, stir in vegetables, season to taste with freshly cracked pepper and salt or stir in sundried tomato pesto and serve to the plates.

Serve 4 people as a side dish or snack.