INGREDIENTS

500g couscous
3 tbs olive oil plus some more for drizzling
1 tbs garlic granules
140g tin of tomato puree
2 onions (chopped)
3 large or 4-6 small mixed bell peppers (red, yellow, orange and green) or only red ones
½ English cucumber (cubed) – if you have lots of bell peppers including green one, you may skip cucumber
black peppercorns
1½ tbs Vegeta or other vegetable stock granules
1 tbs dried parsley, basil or oregano
sea salt to taste
grated Parmesan cheese – optional
hot water

EQUIPMENT

wok or large, deep frying pan
gas cooker
tongs
container with lid, plastic bag or bowl and a plate

METHOD

Burn peppers over gas until each side is black. Place in container, cover with lid, let them steam for about 10-15 minutes. Rub of with your hands some burned skin, but not all. Deseed and chop, leave aside.

In meantime fry onions on olive oil until golden brown.  Then add also couscous and heat it stirring all the time. Add Vegeta, parsley and gradually hot water,  stirring constantly. When couscous is soft add also cucumber and roasted peppers. Stir again, season to taste with freshly cracked pepper and salt. Drizzle with some more olive oil or sprinkle with Parmesan.

Serve hot or cold.

Serve 5-6 people.