Summary

Ingredients

• 500 g couscous
• 1 large bell pepper (s), more if necessary
• 1 can corn, with juice
• 750 ml vegetable stock, boiling
• 3 tablespoon tomato paste
• 2 handfuls peas, as needed
• 2 tablespoon pesto, heaped!
• 4 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 tablespoon curry powder, mild or hot to taste
• 1 tablespoon sugar
• salt and pepper
• 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. For 5 people as a main course or for 7 people as a side dish for grilling.
2. Put the couscous in a heatproof bowl. Then pour the boiling vegetable stock over it, stir in the tomato paste and let it steep for 10 minutes (read the instructions on the package). Then mix the pesto, curry, olive oil, garlic, sugar, salt and pepper and vinegar well with the couscous.
3. Wash, core and cut the bell peppers into small pieces and then fold into the couscous with the corn and peas.
4. Either serve warm immediately or leave to steep for 2 hours as a salad and then season again with olive oil and salt if necessary.
5. The salad can be made the day before, but store it in a cool place and season again if necessary, as the sauce is absorbed more and more.
6. The salad can also be served warm, so to speak as a pan dish.