Couscous pan with peppers and zucchini

Ingredients for 4 servings:

• 200 g couscous
• 2 red bell peppers
• 1 zucchini
• 2 tomatoes
• 1 onion(s)
• 300 ml vegetable stock
• Salt
• basil
• Ginger
• curry
• Paprika powder, hot
• n. B. Oil
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the bell peppers into 2 cm thick strips, the zucchini into sticks and the onion into quarter rings. Sauté the finely chopped vegetables over a moderate heat. Meanwhile, bring the 200 g couscous to a boil in approx. 300 ml vegetable stock and let it swell for 5 minutes, stirring constantly. If the mixture becomes too thick, add a little more water; the mixture should be easy to stir at the end and not too thick. Cut two tomatoes into small strips, reserving the juice. Peel and finely chop 1 cm of ginger. Mix the sautéed vegetables with the ginger and tomato strips and deglaze with the tomato juice and a little water. Season to taste with salt, hot paprika, basil and curry powder. Now add the couscous, mix well and let it stand for a while. Tastes delicious with flatbread or toast.