Spicy red couscous and pepper pan with cashew nuts

Ingredients for 2 servings:

• 1 tbsp olive oil or rapeseed oil
• 1 onion(s)
• 2 cloves garlic
• 1 large carrot(s)
• 100 ml water or broth
• 3 bell peppers, colored
• 1 cup(s) couscous (250 ml)
• 2 cup(s) water or broth
• 2 tbsp Ajvar, hot
• 2 tbsp tomato paste
• 2 tbsp chives, chopped
• salt and pepper
• chili
• 1 dashes lime juice, optional
• 1 handful of cashews

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Peel and finely dice the onion and garlic. Trim, wash, and if necessary, peel the carrots, then dice them. Sauté the onions and garlic in oil and then add the carrots. When the onions are translucent, add 100 ml of liquid. Wash, halve, deseed, and dice the bell peppers. When the carrots are almost cooked, add them, along with the water and couscous. Simmer for 10 minutes, stirring occasionally. Stir in the ajvar, tomato paste, and chives. Heat briefly, then season with salt, pepper, chili, and lime juice. Roast the cashews in a pan without fat. Transfer the couscous to plates and sprinkle the cashews over the top. Serve warm immediately.