Roast the pine nuts in a frying pan without fat until golden brown. Bring 250 ml of water with a little salt to a boil, pour it over the couscous and let it swell for 5-10 minutes. Then loosen it with a wooden spoon.
Remove the peel from the bell bell pepper, peel the shallots and garlic, and finely dice everything together. Remove the skin from the mango, cut the flesh from the stone and then into Vi cm cubes. Pluck the coriander greens from the stems and chop coarsely. Remove the peel from the ginger and grate it.
3. melt sugar in a frying pan. Briefly glaze shallot and garlic cubes in it. Extinguish with stock and vinegar, season with chili and salt. Add ginger, sesame oil and paprika cubes.
Mix couscous with mango cubes and pine nuts. Briefly bring the bell pepper marinade to the boil. Add the coriander greens, mix with the couscous and leave for about 15 minutes. Serve with the oriental meatballs.
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