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🥗 Spicy Couscous Salad – Simple and Delicious

368 kcal · 25 min · 4 servings

Ingredients

• 250 g couscous
• 250 ml vegetable broth (or vegetable stock)
• 1 tbsp tomato paste
• 1 red bell pepper(s)
• 1 yellow bell pepper(s)
• 1 can corn
• 4 spring onions
• 2 tbsp rice vinegar
• 3 tbsp olive oil (or sunflower oil)
• 1 tbsp curry paste (red, vegan)
• 1 tbsp soy sauce
• salt and pepper
• chili powder
• cumin
• sugar
• flat-leaf parsley
• chive rings (or chive greens)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Pour the boiling broth directly over the couscous.
3. 3. Let the couscous swell for 10 minutes until the liquid is absorbed.
4. 4. Check the manufacturer's package instructions for the exact liquid amount, as this may vary by brand.
5. 5. Increase the amount of broth if necessary, if the couscous still looks too dry.
6. 6. Wash the vegetables and herbs under running water.
7. 7. Cut the washed vegetables and herbs into small pieces.
8. 8. Mix tomato paste, curry paste, rice vinegar, oil, and soy sauce in a bowl.
9. 9. Make sure the curry paste does not contain shrimp if you are a vegan or vegetarian.
10. 10. Replace the curry paste with more tomato paste if necessary to avoid animal ingredients.
11. 11. Add the dressing ingredients to the swollen couscous.
12. 12. Mix everything thoroughly with your hands for the best result.
13. 13. Fold in the cut vegetables gently into the couscous.
14. 14. Season the salad with salt, pepper, chili powder, cumin, and a pinch of sugar.
15. 15. Finely chop the flat-leaf parsley.
16. 16. Cut the green parts of the spring onions into rings.
17. 17. Mix the parsley and spring onion rings with the rest of the salad.

Nutrition per serving

• kcal: 368
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 59 g