Vegetable Couscous – vegetarian

Ingredients for 2 servings:

• 175 g couscous
• 2 small zucchini
• 2 large tomatoes
• 4 spring onions
• 1 handful of walnuts, chopped
• 3 small peppers, fresh green, finely chopped
• 500 ml vegetable stock
• 2 tsp chili paste, red or paprika spice
• salt and pepper
• 1 cup sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sour cream dip

Place the couscous in a suitable bowl. Pour boiling water over it. The couscous should be exactly covered with water, but the water should not be higher than the couscous itself. Cover and let it swell for about 10 minutes, then stir. Bring the vegetable stock to a boil. While the couscous is swell, chop the fresh ingredients. Add the tomatoes, leeks, and zucchini to the vegetable stock and cook briefly until the vegetables are soft but still firm to the bite. Strain the vegetables and add them to the bowl with the couscous. Mix well. Now add the walnuts and chili peppers. Season with salt, pepper, and chili paste. Add a generous dollop of sour cream to the couscous on the plate. It tastes wonderful as a dip.