Couscous salad with peppers, corn and tomatoes

Ingredients for 4 servings:

• 250 g couscous
• 250 ml vegetable stock
• 2 pointed peppers, red
• 250 g tomatoes
• ½ bunch parsley, flat
• 2 stalk(s) spring onion(s)
• 1 can of corn
• 1 tbsp curry paste
• 1 tbsp tomato paste
• 4 tbsp oil
• 2 tbsp vinegar or lemon juice
• ½ tsp paprika powder
• ½ tsp cumin
• n. B. Honey
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

with curry paste dressing

Bring the vegetable stock to a boil in a saucepan and remove from the heat. Pour the stock over the couscous and let it swell, uncovered. The amount of liquid required may vary depending on the manufacturer. If in doubt, use a little less liquid, as you don’t want the couscous to become too soft. In the meantime, clean and chop the vegetables. The rule of thumb is: the finer the better. Place the corn and vegetables in a large bowl and mix in the cooled couscous. For the dressing, place the remaining ingredients in a separate bowl and mix thoroughly. Add a little honey for sweetness (no more than 2 teaspoons). If you don’t like the curry paste, you can simply use more tomato paste, but of course, make sure to season well. Add the dressing to the salad and mix everything thoroughly. Season to taste with cumin, salt, pepper, honey, or chili powder, if desired.