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Couscous with herbs and flowers

A colorful summer dish for 4-6 people. 
Recipe by Irmi Kaiser.

Ingredients:

  • 200 g couscous
  • 1 handful of summer blossoms from organic roses
  • Daisies, magerites
  • Sage
  • Bellflowers and elderberries
  • 1 zucchini or vegetables of your choice
  • about three quarters to a liter or 3/4 to 1 liter of vegetable stock,
  • curry, herb salt, chilli

Preparation:

Chop the flowers into small pieces, grate other vegetables and mix into the couscous. Place the couscous in a serving bowl and pour over the well-seasoned, hot vegetable stock and spices. The liquid should cover the couscous by about 2 cm. Cover and leave to stand for 10 to 15 minutes.

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Informationsbüro Böhmerwald
Dreisesselbergstraße 18/1
4160 Aigen-Schlägl

Phone +43 507263 200
E-Mail boehmerwald@muehlviertel.at
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