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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