Vegan | Vegetarian

150 g broccoli

1 onion

2 Tbsp. canola oil

130 ml water

1 small red bell pepper

200 ml carrot juice

1 pinch of iodized salt

1 pinch of pepper

85 g couscous

70 g feta cheese (9% fat)

1.5 Tbsp. sour cream

Wash broccoli and cut into small florets. Peel stems and cut into small cubes.

Peel onion and chop finely. Heat 1/3 of the oil in a saucepan and sauté onion and broccoli stems for approximately 1 minute. Add broccoli florets and 200 ml of water, simmer over medium heat for approximately 10 minutes.

Cut washed pepper in half, remove seeds and cut into small cubes. Heat the remaining oil in a pan and sauté peppers. Add carrot juice, season to taste with salt and pepper, and stir in couscous. Bring to the boil and steep for approximately 5-10 minutes covered over low heat. Cut feta cheese into small cubes.

Fluff up couscous with a fork and mix in the cheese.

Stir cream into the broccoli/vegetables, season with salt and pepper. Puree if desired using a hand blender and serve with couscous.

Extra tip*

For higher energy needs, the dish may be enriched with 2 tablespoons of sesame seeds.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 436 kcal | Protein 15.2 g | Carbohydrates 40.0 g | Fibre 7.97 g | Fat 23.2 g