Summary

Ingredients

• 1 bunch spring onion (s)
• 1 bell pepper (s)
• 1 clove garlic
• marjoram
• 2 teaspoon, heaped vegetable stock, instant
• salt and pepper
• possibly chili powder
• 250 g couscous
• 2 cans tomato (s), chunky
• 1 zucchini
• 300 ml water
• olive oil

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Instructions

1. Chop the spring onions, zucchini and peppers into small pieces. Chop the garlic. Fry the spring onion rings with a little olive oil and season well with marjoram. Add 300 ml of water and when everything is boiling, refine with 2 heaped teaspoons of vegetable stock. Add 2 cans of tomato pieces, paprika, zucchini and garlic and simmer until the paprika and zucchini are simmered soft. Season everything again. A little more salt and pepper can be used, as the couscous softens the spices very much. When everything is ready, the couscous can be added while stirring carefully. Allow to swell according to package instructions.
2. Highly recommended with this chicken breast fillet minute schnitzel, freshly breaded.
3. The couscous can also be used as a filling of e.g., zucchini or grilled peppers can be used.