Tomato couscous

Ingredients for 4 servings:

• 50 g couscous
• 150 ml vegetable broth, strong
• 1 m.-sized onion(s)
• 5 garlic cloves
• 2 tbsp olive oil
• 70 g tomato paste
• 1 tsp sambal oelek
• 1 tbsp Worcestershire sauce
• ½ bunch parsley, flat
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

delicious vegetarian side dish for grilling, fiery and spicy

Place the couscous in a small saucepan and pour boiling vegetable stock over it. Then cover and let it swell for about 15 minutes. Meanwhile, peel the onion and garlic, then finely chop them. Heat 1 tablespoon of olive oil in a pan and sauté the chopped onion and garlic. Then add the couscous and fry for 2-3 minutes. Set the pan aside and let everything cool completely. Finely chop the parsley. Once the couscous has cooled, mix well with the tomato paste and season with sambal oelek, Worcestershire sauce, the second tablespoon of olive oil, chopped parsley, pepper, and salt. Let it sit in the refrigerator for at least 1 hour, then mix again and serve. Tastes great as a side dish for barbecues or as a spread for grilled toast or baguettes.