How to Cook Pearl Couscous salad, deliciously spicy
Ingredients
25 g of couscous
250 millilitres of vegetable stock or broth
1-tablespoon tomato paste
2 red and yellow peppers
2 cans of corn
four spring onions (s)
2 tablespoons of rice vinegar
3 tablespoons of sunflower or olive oil
1 tablespoon red vegan curry paste
1/9 cup soy sauce
Pepper and salt
chilli flakes
smooth, sugar, parsley, and cumin
onion greens or chives, finely sliced
Preparation
After adding the cooked broth to the couscous, let it sit for 10 minutes. Ensure that the liquid addition complies with the manufacturer’s recommendations. It may be essential to use a varied amount depending on the kind and manufacturer. Increase the liquid content if required.
Wash and cut the vegetables and herbs as you wait. Use your hands to combine the couscous with the tomato paste, curry paste, rice vinegar, oil, and soy sauce; vegans and vegetarians should be aware that the curry paste may include shrimp.
Add the vegetables after seasoning with salt, pepper, cumin, chilli powder, and a touch of sugar. Flat-leaf parsley and onion-leek greens should be added.
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