Spring Curry Couscous Stew

For the curry couscous stew, peel carrots and shallots and cut into small cubes, strips or pieces.

Quarter radishes, cut rhubarb and celery into small cubes. Halve snow peas and cut green onion into fine rings.

Then boil water. Empty the cous-cous into a bowl, pour the boiling water over it and cover tightly with plastic or aluminum foil. Leave to infuse for about 5 minutes.

In the meantime, sauté shallots in a little oil. Add the rest of the vegetables, except the peas, and add 3 tablespoons of curry powder. Deglaze with water or soup and simmer for about 5-10 minutes.

Then add yogurt and simmer for another 5 minutes. Season with a little salt and pepper and stir into the couscous.

Sprinkle the curry couscous stew with a few coriander leaves and serve immediately.

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