Oriental vegetables with couscous

300 g sweet potatoes

200 g yellow carrots

200 g celeriac

1 head of fennel

about 300 g

1 onion

Peel and coarsely dice the sweet potatoes.

Peel the carrots, quarter lengthways and cut into about 4 cm long pieces.

Peel the celeriac and cut into about 1.5 × 2 cm cubes.

Wash and cut the fennel into wedges. Peel and cut the onion into wedges.

2 tbsp olive oil

½ tbsp cumin

½ tbsp fennel seeds

1 tsp salt

Pepper

freshly milled

Put all the vegetables in a mixing bowl. Add the oil and seasoning and mix together well.

Spread the vegetables in the hardened glass dish. Put the hardened glass dish into the cold cooking space. Bake.

Varmluft 230°C i 10 Min. | PowerPlus trin 2

Varmluft 230°C i 5 Min.

Mix the vegetables together.

Omplacer

Varmluft 230°C i 10 Min.

1 tbsp olive oil

2 cloves of garlic

1 tin of tomatoes

chopped (about 400 g)

150 ml red wine

1 orange

unwaxed, 100 ml juice and zest

1 tin of chickpeas

about 250 g

6 prunes

pitted

1 cinnamon stick

1 bay leaf

2 star anise

whole

Salt

Peel and crush the cloves of garlic. Heat up olive oil in a wide pan and cook the garlic.

Add the chopped tomatoes. Pour in the red wine and orange juice and bring briefly to the boil.

Cut the prunes in half. Add the orange zest, chickpeas, cinnamon stick, bay leaf, star anise and prunes and simmer over a medium heat for about 30 minutes. Season with salt to taste.

Add the baked vegetables and mix together well. Cover over and allow to stand in refrigerator for about 12 hours.

Remove the cinnamon stick, bay leaf and star anise. Put the vegetables in a microwaveable bowl and put it on to the hardened glass tray in the cold cooking space. Regeneration.

Regenerering 100°C i 15 Min.

Stir the vegetables and season to taste.

300 g couscous

300 ml bouillon

1 bunch of parsley

flat-leaved

3 tbsp olive oil

1 lemon

unwaxed, zest and juice

Salt

Pepper

Heat the bouillon, add the couscous, cover with a lid and allow to swell for 5 minutes.

Chop the parsley. Loosen the cooked couscous with a fork, then add the parsley, olive oil and lemon zest. Season with salt, pepper and lemon juice to taste.

A little harissa

150 g yogurt

natural

Arrange the oriental vegetables together with the couscous. Serve with harissa and yogurt.