Vegetable Couscous

A colorful vegetable couscous with Mediterranean flavors, perfect as a side dish or filling for tomatoes.

Ingredients

• 1 red pointed pepper
• 1/2 yellow bell pepper
• 1/2 carrot
• 1/2 zucchini
• 50g frozen peas
• Salt
• Freshly ground pepper
• 150ml vegetable broth
• 100g couscous (pre-cooked)
• 1-2 garlic cloves
• 4-5 tbsp olive oil
• 1/2 tsp turmeric
• 1 large pinch sugar
• 70g grated Parmesan cheese
• Some lemon juice
• 1 large pinch chili powder
• Thyme

Instructions

1. Wash the peppers, quarter, remove seeds and cut into fine dice. Wash the carrot and zucchini and cut into fine dice. Peel the garlic.

2. Heat the oil in a pan and sauté the garlic over mild heat for about 1-2 minutes, then remove the garlic.

3. Add the carrots to the pan and sauté for about 2-3 minutes, then add the peppers to the pan and sauté for about 2 minutes.

4. Then add the zucchini dice and peas and sauté the vegetables for 2 minutes. Season the vegetables with pepper, salt and some turmeric.

5. Add 1/2 cup broth, bring to a brief boil and let almost evaporate.

6. Put the couscous (100g) in a bowl, pour 150ml boiling broth over it and let it swell for 5 minutes.

7. Mix the couscous with the vegetables. Sprinkle 70g grated Parmesan cheese over it.

8. Season the couscous with some lemon juice (about 1 lemon wedge), some sugar, garlic paste, cayenne pepper and thyme. The vegetable couscous must taste good.

Notes

• The vegetables should still have some bite
• Don’t use too much lemon juice
• Can be used as filling for tomatoes or peppers