Summary

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

1. 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.
2. 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.
3. Season with salt, pepper, paprika powder, and chili powder to taste. Add water as needed to adjust the consistency. Serve with bread.