- 200 Grams of couscous
- 200 Cc of vegetable broth
- Half a zucchini
- Half a red bell pepper
- Half a green bell pepper
- 1 Scallion
- 1 Carrot
- 1 Teaspoon curry powder
- 1 Teaspoon oregano
- 2 Tablespoons olive oil
- Salt and pepper
- In a pot, heat the broth with 2 tablespoons of olive oil and salt to taste. When it is boiling, add the couscous, stir, cover and remove from the heat. Let it hydrate for 4 minutes.
- Once hydrated, mix gently to loosen the grains.
- Cut all the vegetables into small cubes and sauté them in a hot pan with olive oil over medium heat for about 10 minutes, add the oregano, curry, salt and pepper to taste; mix.
- Add the couscous to the vegetables and sauté for about 3 minutes so that the flavors integrate.
- Serve hot and enjoy!
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