Prep 20 mins
Cook 15 mins
This is a delicious, mildly spicy dish that makes a great side or even a one-dish meal. It makes a nice addition to a picnic or potluck. Steeping the paprika really brings out the flavor, so don't skip this important step!
- 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 onion
- 3 scallions, white and green parts cut into 1/4-inch rounds
- 1⁄2 unpeeled carrot, cut in large dice
- 1 1⁄4 cups diced red bell peppers
- 1⁄2 cup diced yellow bell pepper
- 1 cup diced tomatoes
- 1⁄4 cup chopped fresh parsley
- 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.