Master chef
Utensils
1 jar with a lid (approx. 500 ml)
Apron
Bowl
Lemon grater
Lemon squeezer
Measuring cup
Pan
Paring knife
Tablespoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Halve the apricots, coarsely chop the almonds.
Couscous mixture
Pour the couscous into the jar. Add the tomatoes, curry powder and parsley along with the apricots and almonds, seal the jar.
Instructions for the gift card
Empty the couscous into a bowl. Pour the stock into a pan, bring to the boil, pour over the couscous, cover and leave to absorb for approx. 10 mins. Grate in the lemon zest, squeeze out the juice, add with the oil. Separate the couscous with a fork.
| Serve with: | Meat or hummus |
|---|
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