Couscous à la Sylvia

Ingredients for 4 servings:

• 300 g couscous
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 7 carrots
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• 1 tbsp curry
• Salt and pepper from the mill
• Balsamic vinegar

Instructions

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

Prepare the couscous according to the package instructions and let it cool. Meanwhile, cut the vegetables into small cubes. Heat the olive oil in a large, not too shallow pan and sauté the carrots. Add the diced onion and bell pepper, reserving about 1/3 of the red and yellow each. Sauté well, but do not let it brown. Add the tomato and bell pepper paste and the curry and sauté. Add the couscous and mix well, then add the remaining diced bell pepper. If the consistency is too crumbly, add a little water and season with salt, pepper and balsamic vinegar. A versatile dish; it can be used as a vegetarian main course, as a side dish to meat, poultry or fish, or as a non-vegetarian dish if you add diced meat straight away. It also tastes delicious cold or lukewarm in a salad. We usually top it with cubes of feta cheese.