Couscous and Compote

Gestern war ich fleißig und habe Birnen eingekocht und Kompott gemacht. Außerdem habe ich ein Rezept für Couscousauflauf mit Karotte und Sesam gefunden, das sich so lecker anhörte, dass ich es gleich nachkochte. Und weil ich zufällig die Zutaten zuhause hatte. Ich habe allerdings noch Butternusskürbis dazugemischt. Entschuldigt die schlechten Fotos, aber ich habe Abends noch schnell fotografiert bevor mein Mann alles verputzte. 

Yesterday I was busy and have canned pears and made compote. Also, I have found a recipe for couscous casserole with carrot and sesame, that sounded so delicious that I cooked it right away. And because I had by chance all ingredients at home. However, I have also added butternut squash. Sorry for the bad photos, but I quickly made pictures in the evening before my husband polished off everything. 

Recipe:

Ingredients: (for two)
2 carrots *
150 ml coconut milk/0.63 cup
125 ml vegetable stock/0.53 cup
1 tsp curry powder
1 clove garlic
1 small onion
100 gr couscous/0,22 lb/0.58 cup
Sesame, salt, pepper, oil
* Works wonderfully with squash instead of carrots or a mixture of both.

Preparation:
1. Peel carrots and cut into slices. 
2. Add salt, curry powder and pepper to the coconut milk, mix with the vegetable broth.
3. Peel and chop garlic and onions. Fry with hot oil in a pan, add the carrots and cook everything for further two minutes.
4. Place couscous in a gratin or casserole dish, pour the coconut milk broth mixture over couscous, add the vegetables. Finally, spread some sesame on it. Bake at 180°C/356F for about half an hour. 

Link to a converter from grams to cups or other measurements. 

Have a nice day!