Hot Couscous Paprika

Cut the peppers in half, remove the core and brush the inside of the halves with olive oil, season with salt and pepper. Place on a baking sheet covered with parchment paper and steam in the oven at 150 °C for about 15 minutes.

Sauté the shallot in a saucepan with a tiny bit of olive oil, add the chili and couscous and pour the clear soup on the spot. Let it boil once while stirring, pull the saucepan off the stove, stir in the curry.

Swell the couscous for 5 minutes, season strongly with salt and freshly ground pepper, stir in the parsley and finely diced feta.

Fill the couscous into the bell pepper halves, drizzle with olive oil and cook for another 5 minutes.

It goes very well with a green leaf salad.

Tip: Always use aromatic spices to refine your dishes!

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