Quick Curry Couscous Vegetables from Wok
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 2 onions)
- 1 clove garlic
- 4 tomato (s)
- 50 g curry paste, yellow
- 300 g couscous
- 300 ml vegetable stock
- 3 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Halve the onions and cut into thin slices. Finely dice the garlic. Wash the zucchini and peppers and cut into bite-sized cubes.
- Heat a wok with the oil and allow the onion slices and garlic to turn translucent. Add the curry paste and fry lightly. Then add the vegetables and fry everything for about 10 minutes.
- Pour in the vegetable stock and sprinkle with the couscous. Mix everything well and let it soak on the switched off hotplate for about 5 minutes. Chop the tomatoes and fold them into the couscous vegetables. Season with salt and pepper and serve warm or lukewarm as a vegetarian main course or as a side dish to meat or fish.
- A yogurt-mint dip and / or apple tea with mint tastes good with it.
- Also very tasty cold as a salad for grilling!
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