Bavarian-style Couscous

Ingredients

While the original North African couscous typically includes spices like cumin and coriander, the Bavarian adaptation incorporates flavors such as caraway seeds and parsley. Additionally, Bavarian-style couscous incorporates local vegetables like cabbage and carrots, giving it a unique twist. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced carrots and shredded cabbage to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle caraway seeds, salt, and pepper over the vegetables. Stir well to combine.
4. 4.
   Pour the vegetable broth into the pot and bring it to a boil.
5. 5.
   Once the broth is boiling, add the couscous and stir to combine. Remove the pot from heat, cover, and let it sit for 5 minutes.
6. 6.
   Fluff the couscous with a fork and transfer it to a serving dish.
7. 7.
   Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure a light and fluffy texture.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the dish to enhance their flavor.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the couscous.
• Vegetable broth — Use a high-quality vegetable broth to enhance the overall taste of the dish.
• Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For added flavor, sauté the couscous in a little olive oil before adding the vegetable broth.
• Customize the dish by adding roasted vegetables or grilled tofu for extra protein.
• Serve the Bavarian-style couscous as a side dish with roasted chicken or grilled sausages.
• Leftovers can be refrigerated and enjoyed cold as a refreshing couscous salad the next day.
• Experiment with different herbs and spices to create your own unique variation of Bavarian-style couscous.

Serving advice

Serve the Bavarian-style Couscous as a main course or as a side dish alongside traditional Bavarian dishes. Garnish with fresh parsley for a pop of color and serve warm.

Presentation advice

Present the Bavarian-style Couscous in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some additional caraway seeds and parsley on top for an appealing presentation.