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
Print Recipe
Pin Recipe Instructions
- Prepare the couscous according to the instructions on the packet, allow to cool. Meanwhile, cut the vegetables into small cubes.
- 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.
- 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.
- 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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