A bean recipe for every taste:
Clean the young bean pods, rinse them, soak them in salted water until tender-crisp. Then place briefly in iced water and drain. Cut carrots and pickles into narrow strips.
Dry roast the couscous, add a little more than its own mass of water and a little sea salt and let it swell for about 5 minutes with the lid closed. (Roasting gives the couscous a more intense flavor.) Loosen the finished couscous with a fork.
Remove seitan (seitan is a wheat product obtained by separating bran and cornstarch from the albumen (gluten) in whole wheat) from the jar, squeeze out a small amount of liquid with kitchen roll. Coat the inside of the seitan with Dijon mustard, place the carrots and delicatessen pickles cut into thin strips on the seitan pieces and roll them up, pin them together with small skewers.
Fry the remaining carrot and cucumber strips briefly in olive oil. Add the seitan rolls and fry briefly.
For the sauce: Dilute the marinade from the seitan jar with cold water. Add the kuzu to thicken and stir until smooth. Add mustard and add the sauce to the roulades in the skillet, seasoning with a tiny bit of shoyu. Finally, add the soy sauce and let it simmer for a short time until the sauce has a nice creaminess.