Antonia's vegetable couscous with sausage dumplings

Ingredients for 2 servings:

• 2 small zucchini
• 1 red bell pepper(s)
• 1 onion(s), diced
• 1 clove(s) garlic
• oil
• 1 tbsp tomato paste
• 250 ml vegetable stock
• salt and pepper
• Paprika powder
• oregano
• 2 sausages, raw
• 1 jar water, salted, approx. 220 ml
• 160 g couscous, approx.
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the zucchini and bell peppers and cut into small pieces. Heat the oil and sauté the diced onion with the salted garlic cloves and tomato paste. Add the vegetables and sauté them. Deglaze with broth and season with salt, pepper, paprika, and oregano. Form the sausage meat into small balls and add them to the pot. Simmer everything for 15-20 minutes. (Vegetables should be firm or soft, depending on your taste.) Meanwhile, bring salted water to a boil and stir in the couscous. Bring to a boil briefly, turn off the heat, and let it swell for about 1 minute. Then stir in the butter. When the vegetables are tender, stir in the couscous and serve. Of course, you can also fry the sausage balls separately and stir them in later. For those who prefer a spicier dish, add your preferred amount of harissa. This is the children’s favorite version.