Summary

Ingredients

• 0.75 ¾ cup couscous
• 1 cup water, or vegetable broth
• mint
• 0.25 ¼ bunch parsley
• 1 bell pepper (s)
• sugar snap peas
• 1 clove garlic
• 2 tablespoon olive oil
• 1 onion (s), or 2 spring onions
• 0.25 can ¼ corn, , medium size
• 0.25 can ¼ chickpeas, medium size
• 1 medium tomato (s)
• some olives, cut,
• 250 g feta cheese and / or rated Parmesan, less that
• some date (s), cut,
• sugar
• 1 dash lemon juice
• Paprika powder
• salt and pepper
• Herbs, e.g. rosemary, thyme, chives, basil
• Chili powder, or cayenne pepper
• nutmeg
• Caraway seed

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Instructions

1. The cup used as a measure holds 250 ml.
2. Cut the onion and garlic, as well as peppers and snow peas. Fry the onion and garlic in the pan, then add the peppers and snow peas. Simmer on medium heat. Add the chickpeas, corn and olives.
3. Then add the tomatoes and season with the herbs, nutmeg, salt, pepper, nutmeg and caraway seeds as well as the sugar. Simmer on medium heat for a few minutes, stirring occasionally. Add water and lemon juice and stir. Then stir in the couscous and simmer or steep for 5 minutes on a low flame. When the water has absorbed, add the dates, the freshly torn or chopped fresh mint and parsley. While still in the pan, you can rub some parmesan over it and spread the feta over it, or you can first arrange it on the plate and then sprinkle it over it.
4. The vegetables can be varied as desired or taken from one more of the other less. This is also easy to imagine with fried chicken. Overall, this dish leaves a lot of leeway and is very easy to prepare.