Couscous Pan with Peppers and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g couscous
- 2 red pepper (s)
- 1 zucchini
- 2 tomato (s)
- 1 onion (s)
- 300 ml vegetable stock
- salt
- basil
- ginger
- curry
- Paprika powder, hot pink
- oil
- water
Print Recipe
Pin Recipe Instructions
- Cut the peppers into 2 cm thick strips, the zucchini into sticks and the onion into quarter rings. Sweat the chopped vegetables over a flame that is not too high.
- Meanwhile, bring the 200 g couscous to the boil in approx. 300 ml vegetable stock and let it soak for 5 minutes, stirring constantly. If the whole thing becomes too firm, add some water, the mass should be easy to stir at the end and must not become too firm.
- Cut two tomatoes into small strips, collecting the juice. Peel and finely chop 1 cm of ginger. Add the ginger and tomato strips to the sweaty vegetables and deglaze with the tomato juice and a little water.
- Season to taste with salt, hot paprika, basil and curry. Now add the couscous, mix well and let it steep a little. Tastes very good with flatbread or toast.
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