Spicy couscous salad alla Schorsch

Ingredients for 4 servings:

• 250 g couscous
• 500 ml vegetable stock
• 2 spring onions, the small thin
• 1 can of corn, approx. 300 g
• 1 can peas, approx. 260 g
• 2 tbsp olive oil
• 2 tbsp white vinegar
• 3 tbsp, heaped Ajvar, or the hot one if you like, depending on your taste
• 1 tbsp soy sauce
• 1 tbsp curry paste, red
• 1 handful of flat-leaf parsley, chopped
• 1 handful of mint, chopped
• 1 tsp cumin powder
• 1 pinch(s) salt and pepper, mixed

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Pour the boiled broth over the couscous and let it stand for 10 minutes. Finely chop the spring onions and green parts. Finely chop the parsley and mint or roughly chop them with a knife. Mix a dressing made from ajvar, vinegar, oil, curry paste, and soy sauce. Pour this over the couscous and mix with a fork. Fold in the corn, peas, spring onions, chopped parsley, and mint, and season with salt, pepper, and cumin. This recipe can be varied. Instead of the corn and peas, use fresh red bell pepper or zucchini.