Couscous À La Sylvia

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g couscous
  • 1 bell pepper (s), green
  • 1 red pepper (s)
  • 1 bell pepper (s), yellow
  • 7 carrot (s)
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika pulp
  • 1 tablespoon curry
  • Salt and pepper from the mill
  • Balsamic vinegar
Couscous À La Sylvia
Couscous À La Sylvia

Instructions

  1. Prepare the couscous according to the instructions on the packet, allow to cool. Meanwhile, cut the vegetables into small cubes.
  2. Heat the olive oil in a large, not too shallow pan, sweat the carrots. Add onion and pepper cubes, hold back about 1/3 of each of the red and yellow ones. Sweat well, but don`t let the color take off. Add tomato and pepper pulp and curry and sweat.
  3. Add the couscous and stir well, then add the remaining diced paprika. If the consistency is too crumbly, add a little water and season with salt, pepper and balsamic vinegar.
  4. A versatile dish, it is suitable as a vegetarian main course, as an accompaniment to meat, poultry or fish, or non-vegetarian if you add cubes of meat right away. Also tastes very tasty cold or lukewarm as a salad. We usually have sheep cheese cubes on top.

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