Summary

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

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Instructions

1. 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.