Couscous salad, deliciously spicy

Ingredients for 4 servings:

• 250 g couscous
• 250 ml vegetable broth or vegetable stock
• 1 tbsp tomato paste
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 can of corn
• 4 spring onions
• 2 tbsp rice vinegar
• 3 tbsp olive oil or sunflower oil
• 1 tbsp curry paste, red, vegan
• 1 tbsp soy sauce
• salt and pepper
• chili powder
• cumin
• Sugar
• Parsley, flat
• Chives or onion greens

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

with grilled and roasted meat or as a vegetarian alternative

Pour the boiled stock over the couscous and let it stand for 10 minutes. Tip: Adjust the amount of liquid according to the manufacturer’s instructions. Depending on the type and manufacturer, the amount may vary. Increase the amount if necessary. In the meantime, wash and finely chop the vegetables and herbs. Mix the tomato paste, curry paste (vegans/vegetarians take care, may contain shrimp – use more tomato paste if necessary), rice vinegar, oil, and soy sauce with the couscous; this is best done by hand. Stir in the vegetables and season with salt, pepper, chili powder, cumin, and a little sugar. Add some flat-leaf parsley and onion greens.