Ingredients: 4 prawns, 1 mussel, 50g couscous, 50g dried white mushrooms, 30g bulb onion, 30g carrot, 20g celery, 2 garlic cloves, 50g bacon, pumpkin seed oil, cherry tomatoes, leek, apple juice, 1/2 ground cinnamon, 1/2 ground ginger, 1/2 ground cloves, and 1/2 nutmeg.
Directions: Pour dried mushrooms with boiling water and let them stand for 1 hour. Dice carrot and onion. Rub the bell pepper with oil, and bake at high temperature until light darkening. Then put the pepper into a bag and close. When it has cooled down, peel it. Cut it into strips. Mix couscous with curcuma and salt, pour with boiling water (100ml), close with lid, and leave for 10 minutes. Fry the onion and carrot, add mushrooms, garlic, celery, and bacon in 5 minutes. Add the bell pepper in 1 minute, stir, and remove from fire. Add couscous into this frying pan and stir. Put couscous, put fried prawns next to it, and pour the salad with pumpkin seed oil. Place the mussel at the top. Firstly, eat the mussel meat and use its shell as a spoon.