Couscous and pepper pan with feta

Ingredients for 3 servings:

• 200 g couscous
• 350 ml vegetable stock
• 200 g mushrooms
• 2 bell peppers
• 1 small can of corn, approx. 330 g
• 3 spring onions or one large onion
• 200 g feta cheese
• some salt and pepper
• some paprika powder, sweet
• some oil for frying

Instructions

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

vegetarian

Place the couscous in a bowl and mix with the hot vegetable stock and paprika. Add enough paprika to give the couscous a light red color. Set the bowl aside and let the couscous sit for at least 5 minutes. It’s important that the couscous isn’t too dry; add more stock if necessary. In the meantime, wash the vegetables. Dice the bell peppers and slice the leeks. Halve or quarter the mushrooms, depending on their size. Heat the oil in a large pan and briefly sauté the leeks. Then add the bell peppers and mushrooms. Sauté over medium heat. Just before the vegetables are soft, add the can of corn and season with salt and pepper. After about 2 minutes, add the couscous and mix everything together. Season again with salt, pepper, and paprika to taste. Finally, dice the feta cheese. Remove the pan from the heat and mix the feta with the rest.