Ingredients
- 300 g of fat
- 3.5 kg Ardo Vergeten Groenten mix
- 1.5 kg fine beans
- 0.8 L water
- 100 g vegetable bouillon
- 2 kg tomato pieces
- 400 g dried apricot
- 120 g Verstegen Medina herbs
- 80 g fresh mint/fresh coriander
- 60 st Greenway chipolatas 40 g
Chipolata with vegetable couscous
30 minutes
20 persons
STEP 1
Fry the vegetables in the fat, add water and vegetable stock and let vegetables stew until al dente.
STEP 2
Add the tomato pieces, apricot, Medina herbs and fresh mint and coriander and cook for another 15 min on low heat.
STEP 3
Fry the Greenway sausages in hot air oven or on griddle and add to the tagine.
STEP 4
Serve with couscous.
