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Grilled bell peppers with Almdudler tomato salad

A delicious grill recipe with a unique flavor combination, accompanied by a refreshing Almdudler tomato salad. A unique creation that takes the barbecue evening to a new culinary level.

The perfect combination of savory flavors, refreshing ingredients, and enticing Almdudler tomato salad. With carefully selected spices and fresh herbs, the couscous becomes a delicious side dish, while the salad made with juicy tomatoes and a splash of Almdudler syrup adds a refreshing touch.

Für den Couscous

Ingredients (4 servings)
250 g Couscous
250 ml Poultry broth
2 tablespoon(s) Raisins
1 teaspoon(s) Curry
Sesame oil
Olive oil

Für die Paprika

Ingredients (4 servings)
4 Red bell peppers

Für den Salat

Ingredients (4 servings)
500 g Assorted tomatoes
1 tablespoon(s) Almdudler-syrup
Sea salt
Freshly ground pepper
Olive oil
3 Small sprigs of parsley
Fresh coriander
(various fresh herbs)

  • Sauté the couscous and raisins with some sesame oil in a pot and pour in the broth. Let the liquid reduce over low heat for about 10 minutes. Stir in the curry with some olive oil and set aside.
  • Cut off the top part of the bell pepper as a lid and remove the core from the pepper. Lightly salt the inside of the pepper and let it sit for 10 minutes. Then fill it with the couscous and place the pepper lid on top. Prepare the kettle grill for indirect grilling and heat it to a grill temperature of 300 degrees Celsius. Place the filled peppers in a grill pan, drizzle with some olive oil, and place them in the center of the grill. Close the grill lid and let the stuffed peppers cook for 45-60 minutes at approximately 180 degrees Celsius.
  • Wash and pat dry the tomatoes, then cut them into various-sized pieces. Place the tomatoes in a bowl, add salt and some freshly ground pepper. Chop the herbs and add them to the bowl of tomatoes along with Almdudler syrup and olive oil. Mix everything together and let it marinate for 20 minutes. Add additional salt if needed.


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