Vegetable Couscous With Steeped Paprika

1. 1

   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.

2. 2

   Remove the stock from the heat and add the couscous. Stir, cover, and allow to stand 5 minutes.

3. 3

   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.

4. 4

   Add the couscous to the skillet and fluff it as you mix it with the vegetables. Serve immediately or at room temperature.

5. 5

   Leftovers can be refrigerated for a day. Return to room temperature before serving.

* Per serving · 4 servings · Values may vary.