Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g carrot (s)
- 100 g canned kidney beans
- 30 g onion (s)
- salt and pepper
- 20 g couscous or bulur
- 1 pinch garlic
- 1 pinch (s) chili powder
- 1 pinch (s) paprika powder, noble sweet
- 100 g canned tomato (s)
- 1 teaspoon vegetable oil or olive oil
- 50 g bell pepper (s)
- 100 ml vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Prepare the instant vegetable stock with water according to package directions. Peel and dice onions, garlic, and carrots. Wash and dice bell peppers. Drain canned kidney beans.
- Heat the oil in a saucepan over medium heat. Add the diced onions and garlic, cook for 3-4 minutes until translucent. Add the diced peppers and carrots, cook for 3-4 minutes. Add the couscous and cook for 1-2 minutes, stirring frequently. Add the canned tomatoes and vegetable stock, then add the kidney beans. Cover with a lid, reduce heat to medium-low, and simmer for 30 minutes.
- Season with salt, pepper, paprika powder, and chili powder to taste. Add water as needed to adjust the consistency. Serve with bread.
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