Carrot Couscous with Prosciutto-Wrapped Dates
30 min
Pork
39324
For 2 Portions
130 g
couscous
100 g
Greek yogurt
80 g
date
50 g
prosciutto
20 g
parsley, fresh
20 g
raisin
20 g
pine nut
2
carrot
1
shallot
20 g
butter
4
clove
2
bay leaf
1 tbsp
olive oil
1 tsp
curry powder
1/2 tsp
chili flake
1/4 l
vegetable broth
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Peel carrots, quarter lengthwise, and cut into pieces.