Kimii's Couscous Salad

Ingredients for 5 servings:

• 500 g couscous
• 1 large bell pepper(s), more if needed
• 1 can corn, with juice
• 750 ml vegetable stock, boiling
• 3 tbsp tomato paste
• 2 handfuls of peas, as needed
• 2 tbsp pesto, heaped!
• 4 tbsp olive oil
• 3 tbsp Balsamic vinegar Bianco
• 1 tbsp curry powder, mild or hot to taste
• 1 tbsp sugar
• salt and pepper
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

summery, perfect for grilling

Serves 5 as a main course or 7 as a side dish for a barbecue. Place the couscous in a heatproof bowl. Pour the boiling vegetable stock over it, stir in the tomato paste, and let it stand for 10 minutes (read the package instructions). Then, mix the pesto, curry, olive oil, garlic, sugar, salt, pepper, and vinegar well with the couscous. Wash, deseed, and finely chop the bell peppers, then fold them into the couscous with the corn and peas. Serve immediately while still warm or let it stand for 2 hours as a salad, then season with olive oil and salt if desired. The salad can be made the day before, but keep refrigerated and season again if necessary, as the sauce will be absorbed over time. The salad can also be served warm, almost as a “pan-fry.”