Quick curry couscous vegetables from the wok

Ingredients for 4 servings:

• 2 zucchinis
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 2 onions
• 1 clove(s) garlic
• 4 tomatoes
• 50 g curry paste, yellow
• 300 g couscous
• 300 ml vegetable stock
• 3 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

also cold as a side dish for grilling

Halve the onions and slice thinly. Finely dice the garlic. Wash the zucchini and bell pepper and cut them into bite-sized cubes. Heat the oil in a wok and sauté the onion slices and garlic until translucent. Add the curry paste and fry lightly. Then add the vegetables and sauté for about 10 minutes. Pour in the vegetable stock and sprinkle in the couscous. Mix everything well and let it simmer on the turned off stovetop for about 5 minutes. Finely chop the tomatoes and stir them into the couscous. Season to taste with salt and pepper and serve warm or lukewarm as a vegetarian main course or as a side dish to meat or fish. Serve with a yogurt and mint dip and/or apple tea with mint. It’s also delicious cold as a salad for a barbecue!