Couscous with Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml poultry stock
- 250 g couscous, medium fine
- 1 bulb garlic, small, Chinese
- 1 small chilli pepper (s), fresh red
- Bell pepper (s), red and yellow
- 1 spring onion (s)
- 1 handful sultanas
- some cumin,
- 2 tablespoon olive oil
- 1 tablespoon lime juice, fresher
- 2 tablespoon pine nuts, toasted
- Parsley, smooth chopped
- Ginger powder
- cinnamon
- Turmeric, mace blossom
- salt
Print Recipe
Pin Recipe Instructions
- Bring the chicken stock with chopped garlic, chilli, sultanas and spices to the boil and simmer gently for 5 minutes. In the meantime, cut the bell pepper and onion into fine cubes. Remove the saucepan from the heat, let it cool for 5 minutes and add the couscous. Stir and let swell for another 5 minutes. Add the paprika and onions and mix in with the chopped flat-leaf parsley. Round off with good olive oil and lime juice, sprinkle with freshly roasted pine nuts and serve lukewarm or cold or put in the bowl at a party buffet.
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