Couscous pan paella style

Ingredients for 4 servings:

• 200 g couscous, cooked (also from the day before)
• 4 tbsp olive oil
• 1 large onion(s), diced
• 1 bell pepper(s), red or green
• 500 g prawn(s) (alternatively shrimp or pre-cooked chicken breast fillet)
• 4 tomatoes
• 1 handful of fresh herbs (e.g. sage, marjoram, rosemary, chives)
• some turmeric for the color
• 2 cloves garlic, cut into small slices
• Salt
• 100 ml chicken stock, alternatively instant broth
• pepper
• Paprika powder
• Herbs of Provence

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious homemade creation, can be modified depending on stock levels

Sauté the onion in heated olive oil in a large pan, add the garlic clove and strips of bell pepper. Then add the tomato quarters and couscous and heat in the pan. Stir in the sage, marjoram, and rosemary (chopped), along with the herbs de Provence. Add turmeric for a beautiful yellow color. Now add the pre-cooked shrimp (shrimp or chicken breast fillet). Season with chicken stock, pepper, paprika, and, if necessary, salt. Finally, sprinkle with chives. This was created to use up leftovers and can be adapted depending on what’s in the fridge. The color was a real feast for the eyes. It should also be delicious with diced fish fillet, squid, chicken fillet, or tofu cubes. For vegetables, I can also imagine using broccoli florets or diced carrots, depending on what’s in stock.