Summary

Ingredients

• 175 g couscous
• 2 small zucchini
• 2 large tomato (s)
• 4 spring onion (s)
• 1 handful walnuts, chopped
• 3 small peppers, fresh green, finely chopped
• 500 ml vegetable stock
• 2 teaspoons chili paste, red or paprika seasoning
• salt and pepper
• 1 cup sour cream

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Instructions

1. Put the couscous in a suitable bowl. Pour boiling water over them. The couscous should be exactly covered with water, but the water should not be higher than the couscous itself. Cover and let soak for about 10 minutes, then stir.
2. Bring the vegetable stock to a boil. While the couscous is swelling, cut the fresh ingredients into small pieces. Add tomatoes, spring onions and zucchini to the vegetable stock and cook briefly in it until the vegetables are soft but still firm to the bite.
3. Strain the vegetables and add them to the bowl with the couscous. Mix well. Now add the walnuts and hot peppers. Season to taste with salt, pepper and chili paste.
4. Add a large dollop of sour cream to the couscous on the plate. Tastes wonderful as a dip.