← All recipes

🍽️ Spicy Paprika Couscous

386 kcal · 30 min · 4 servings

Ingredients

• 0.5 lemon
• 250 g couscous
• salt
• 3 tomatoes
• 3 garlic cloves
• 0.5 bunch mint
• 0.5 bunch parsley
• 1 bunch spring onions
• 500 g pickled bell peppers (jar; drained weight)
• 2 green chili peppers
• 1 handful frisée lettuce leaves
• 1 stalk tarragon
• 4 tbsp olive oil
• cayenne pepper

Instructions

1. 1. Squeeze the lemon half.
2. 2. Cook the couscous according to package instructions in salted water.
3. 3. Stir some lemon juice into the finished couscous.
4. 4. Wash the tomatoes thoroughly.
5. 5. Remove the stem ends and seeds from the tomatoes.
6. 6. Cut the tomatoes into fine cubes.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Wash the mint and the parsley.
10. 10. Shake the herbs dry.
11. 11. Chop the mint and the parsley.
12. 12. Wash the spring onions.
13. 13. Remove the ends of the spring onions.
14. 14. Slice the spring onions into fine rings.
15. 15. Let the paprika drain.
16. 16. Wash the pepperoni.
17. 17. Remove the stem ends of the pepperoni.
18. 18. Slice the pepperoni into rings.
19. 19. Wash the salad leaves.
20. 20. Spin the salad leaves dry.
21. 21. Wash the tarragon.
22. 22. Shake the tarragon dry.
23. 23. Pluck the tarragon leaves off.
24. 24. Mix the couscous with the tomatoes.
25. 25. Add the chopped garlic to the couscous.
26. 26. Add the chopped mint and parsley.
27. 27. Fold in the spring onion rings.
28. 28. Add the pepperoni rings.
29. 29. Drizzle olive oil over the mixture.
30. 30. Season the couscous with salt.
31. 31. Season the couscous with cayenne pepper.
32. 32. Mound the couscous on a large plate.
33. 33. Garnish the couscous with the paprika.
34. 34. Place salad leaves as decoration on top.
35. 35. Sprinkle the tarragon leaves over it.

Nutrition per serving

• kcal: 386
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 57 g