Couscous Vegetable Pan

(70 votes)
Total Time Icon
Total time: 1 hour 10 min
Preparation Time Icon
Prep time: 40 min
Cooking Time Icon
Cook time: 30 min
Yield Icon
Enough for 5 people

🍓 Ingredients

1 medium-sized Zucchini
1 medium-sized Onion
1 medium-sized Bell bell pepper
300 grams Couscous
2 cloves Garlic
1 medium-sized Eggplant
1 heaped tablespoons Ajvar mild
4 tablespoons Tomato paste
2 tablespoons Canola oil or olive oil
  Bell pepper
1 pinch Salt
some Broth clear powder
1 shot Balsamic vinegar white
600 milliliters Water
  Paprika powder hot and/or noble sweet

🍽 Instructions

Peel and finely dice the onion, clean the remaining vegetables and cut everything except the garlic into medium-sized cubes. Heat the oil in a deep pan or pot and first sauté the onions until translucent, then add the diced vegetables and sauté well.

Add salt and pepper.

Add tomato paste and ajvar and sauté briefly. Add the garlic cloves. Add the couscous and deglaze with water. Let the couscous swell on low heat. Stir in between.

Season with balsamic vinegar, broth, salt, pepper, sugar and paprika powder. If you like it spicy, you can add some harissa paste. Dose carefully, it is really hot!

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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