For the curry couscous, chop the vegetables. Fry the spring onion and garlic in olive oil until translucent, then add the remaining vegetables, salt and pepper and fry for about 4 – 5 minutes.
Add the curry powder or curry paste and fry for one minute, then add the couscous, mix well and pour in the soup.
Cover and simmer at medium temperature for about 10 – 12 minutes until the vegetables are soft. At the end, refine with fresh parsley or basil.
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