Couscous with spicy vegetables and fish fingers

Cut the zucchini into packs.

Let the couscous roll according to the instructions on the suit.

Heat one-third of the olive oil in a stir-frying stir-fry the stew vegetables two to three minutes on high heat.

Spoon the zucchini through it and stir fry for another two minutes.

Spoon the tomato paste and paprika powder through the vegetables and bake for another minute.

Pour in the water and add some salt and freshly ground pepper.

Let the vegetables simmer for eight to ten minutes to a nice sauce.

Heat the rest of the olive oil in a large frying pan and fry the fish fingers in six to eight minutes until crispy and golden brown.

They must also be warm inside.

Spoon the couscous into deep warm plates and scoop the vegetables with sauce and the fish sticks on them.