Ingredients
- Prep: 20 min
- Cook: 10 min
- Total: 30 min
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In season in Germany right now
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Dice the cucumber and quarter the tomatoes,
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slice the scallions into rings,
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finely chop the parsley and mint.
Tip: To free up space in the kitchen, you can put the chopped vegetables together in one bowl.
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Squeeze the lemon.
- Finely dice the onions and set them aside separately.
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Prepare the couscous according to the package instructions.
Tip 1: Ideally use a large bowl, as all the ingredients will be combined with the couscous in the next steps.
Tip 2: For the cooking water I use ½ tsp salt per 500 ml (2 cups) of water.
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Fry the onions in a pot until translucent.
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Add the cumin and let it infuse for 30 seconds.
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Deglaze with the ajvar, tomato paste, red curry paste, paprika and the water.
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Mix the contents of the pot with the couscous until the couscous turns an even red.
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Then fold in all the remaining ingredients.
Season
Season: July to September- cucumbers: June to September
- tomatoes: July to September
Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.
Nutrition
estimated per serving
- 843kcal
- 19.2 gProtein
- 110 gCarbs
- 32.3 gFat
Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.
Cost Test phase
estimated per serving
about €2.10
This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.
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