Peppers with trout mousse and vegetable couscous

Ingredients for 1 servings:

• 1 trout fillet(s), smoked
• ¼ red bell pepper(s)
• 1 tbsp sour cream
• 1 lemon(s), organic
• 1 parsley, flat
• salt and pepper
• 2 tbsp couscous
• 1 small carrot(s)
• 1 spring onion(s)
• 1 piece(s) celeriac, finger-sized
• 2 tsp vegetable broth
• curry powder

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Mash the trout fillet with a fork, add the sour cream, lemon zest and juice, chopped parsley, pepper, and salt to taste. Stuff 1/4 of a raw fresh bell pepper. For the vegetable couscous, chop the vegetables very finely, bring the vegetable stock to a boil for the required amount of couscous (according to the package instructions). Cook the vegetables in the stock for 10 minutes, then add the couscous and curry and let it swell for about 5-10 minutes. Serve with the stuffed bell pepper.