Ingredients:
2 cups vegetable stock
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 cup couscous
1 tablespoon olive oil
1/2 cup chopped red onions
3 scallions, white and green parts cut into 1/4-inch rounds
1/2 unpeeled carrots, cut in large dice
1 1/4 cups diced red bell peppers
1/2 cup diced yellow bell peppers
1 cup diced tomatoes
1/4 cup chopped fresh parsley
Directions:
In a saucepan with a tight-fitting cover, bring the stock to a boil. Remove 3 tablespoons of the boiling stock and dissolve the paprika in it. Pour this back into the pot. Add 1 teaspoon if the salt and 1/4 teaspoon of the pepper. Return the stock to a boil.
Remove the stock from the heat and add the couscous. Stir, cover, and allow to stand 5 minutes.
Heat a skillet for 1 minute; add the olive oil, then the onion and scallions. Saute until the onion begins to color, about 2 minutes. Add the carrot and peppers and saute for 1 minute. Add the tomato and saute 1 minute more. Add the remaining 1/2 teaspoon salt and the remaining 1.4 teaspoon pepper, then stir. Add the parsley and stir again. Remove from the heat.
Add the couscous to the skillet and fluff it as you mix it with the vegetables. Serve immediately or at room temperature.
Leftovers can be refrigerated for a day. Return to room temperature before serving.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.