Cut the onion into half rings and chop the garlic. Cut the bell pepper into strips. Fry everything in a casserole for about 10 minutes in plenty of oil, sprinkle with the paprika powder and fry gently for a few more minutes.
Add the couscous and stock and bring to the boil. Let it simmer for about 8 minutes until the couscous is just cooked.
Fold in the balls and add the diced tomatoes. Bring to a boil and let it simmer for about 5 minutes until the balls are completely warm.
Season with (if necessary) salt and pepper. Stir in a dash of cream through the goulash and sprinkle with coarsely chopped parsley.