Indian Almond Couscous Recipe

Name: Indian Almond Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g sugar snap peas; 2 spring onions; 12 courgette (zucchini); 12 sweet red pepper; 12 yellow sweet pepper; salt and pepper; 1 tablespoon olive oil; 300 g couscous (packet); 50 g sultanas; 75 g salted almonds, roughly chopped; 3 tablespoons coriander, finely chopped

Servings: persons

100 g sugar snap peas
2 spring onions
12 courgette (zucchini)
12 sweet red pepper
12 yellow sweet pepper
salt and pepper
1 tablespoon olive oil
300 g couscous (packet)
50 g sultanas
75 g salted almonds, roughly chopped
3 tablespoons coriander, finely chopped

1
Wash all the vegetables and cut into cubes.
2
Fry the vegetables for approximately 4 minute at a high temperature in the olive oil, bringing to taste with salt and pepper.
3
Steep the sultanas in hot water, straining them well afterwards.
4
In the meantime prepare the couscous according to the instructions on the packet.
5
Put the couscous into a bowl and mix in all the vegetables, the sultanas and the almonds.
6
Sprinkle with the coriander.
7
This dish is delicious when served either cold or hot.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g sugar snap peas, 2 spring onions, 12 courgette (zucchini), 12 sweet red pepper, and more.

Yes, Indian Almond Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Almond Couscous

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