- mushrooms - 2-3 pieces (finely chopped)
- carrots - 2 pieces (cut into strips)
- sweet pepper - 2 pieces (cut into strips)
- bulb - 1 piece (finely chopped)
- dwarf tomatoes - 10-12 pieces (cut in half)
- vegetable oil - 4-5 Art. spoons
- orange juice - 60 milliliters
- peas - 1/2 cup
- lemon - 1 Piece (juice)
- salt - 1 Pinch (to taste)
- black pepper - 1 pinch (to taste)
- cumin - 1/2 teaspoonfuls
- a bunch of parsley - 1 Piece
- Couscous - 125 Grams
- vegetable broth - 250 milliliters
1. Pour 2 tablespoons of oil into the frying pan and fry the mushrooms, carrots, peppers and onions. 2. Add orange juice, peas and tomatoes. Cook a couple of minutes. 3. Remove from heat, pour lemon juice, remaining oil, add salt, pepper, cumin and parsley. 4. Put the couscous into the bowl, pour warm vegetable broth, close the sealed lid and leave for 5 minutes. 5. Mix the vegetables with couscous.
Servings: 2