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list-icon VERSANDKOSTENFREI AB 55€**
list-icon 100% VEGAN
list-icon 5% NEUKUNDENRABATT
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Ingredients

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For the salsa

1 pc preserved lemon
1 Handful dried apricots
1 pc red bell pepper
1 pc pomegranate

For the vegan alternative to chicken

1 tb olive oil
2 pc scallions
1 Handful sprigs of thyme
1 ts harissa paste
5 pc saffron strands
100 ml boiling water (Pour over the saffron strands and let it steep for a few minutes)
Some salt and pepper

For the couscous

1 Cup(s) couscous
2 Cup(s) boiling water

To garnish

1 Handful pistachios
0.5 Cup(s) Vegan alternative to yoghurt

Preparation

  • Preparation time: 40 min
  • Cooking time: 20 min
  • Total time: 1 h

For the salsa

1. Blend the lemon, apricots and paprika in a mixer until everything is mixed well. Transfer to a bowl. Press out the juice of half of the pomegranate. Mix and season to taste.

For the vegan alternative to chicken

1. Heat the oil in a frying pan and add the Vantastic Soy Cubes. Fry for around 3 minutes on each side. Add finely chopped scallions, thyme sprigs, harissa to taste, as well as the saffron strands and the water they soaked in. Leave to simmer over a low heat until half of the liquid from the pan has evaporated.

For the couscous

1. Add the couscous to the boiling water in a small saucepan. Add salt, cover and leave to stand for around three minutes. Then add the vegan alternative to butter and fluff up the couscous with a fork. Now serve the couscous with the vegan alternative to chicken and the salsa. Garnish with a little of the frying juices, pistachios, pomegranate seeds and serve with a bowl of yoghurt.

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