John Myers
Ingredients for 4 servings:
- 1 stalk(s) leek
- 3 shallots
- 2 m.-large carrot(s)
- 30 ml olive oil
- 5 tomatoes
- 400 ml tomato puree
- basil
- 600 ml vegetable stock
- 180 g couscous
- 1 tsp cumin
- 1 tsp paprika powder, hot
- chili
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Couscous with tomatoes and leek, slightly spicy
Finely chop the leek and shallots, ideally very finely, and sauté them for a few minutes in olive oil in a fairly small pan along with the finely sliced carrots. Meanwhile, finely chop the tomatoes and then cook them in the pan with the tomato puree, a few finely chopped basil leaves, and the vegetables. Sprinkle with ground cumin and hot paprika, add the vegetable stock and couscous. Add chili, salt, and pepper to taste. Simmer the whole thing in the uncovered pan over a low heat until the couscous is soft and everything has a slightly firm consistency. Season to taste with salt and pepper. It’s quick, tastes good, and can be easily varied with other vegetables. It’s also a good side dish for fried fish or chicken.
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