Vegetable couscous

Vegetable couscous

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Main dishes

Method


Calories: 198


  1. Insert the paddle in the bowl.
  2. Peel the garlic, dice the hot pepper, chop the shallot and put everything in the bowl, spreading it out over the bottom. Add the oil.
  3. Before starting to cook, wash and dice the aubergine, courgettes, carrots and cherry tomatoes. Set the tomatoes aside to be added to the couscous later).
  4. Close the lid, press the on/off button and sauté for 3 min.
  5. Add the carrots and stock and cook for another 7 min.
  6. Then add the aubergines and courgettes, season with salt and pepper and cook for another 25 min.
  7. Prepare the couscous separately by boiling the water in a pan with a teaspoon of salt. Add the couscous and oil, stir and turn off the heat. Let stand for 3 min.
  8. Add a knob of butter and cook for another 3 min., tossing regularly with a fork to keep it from clumping.
  9. As soon as the vegetables have cooled down, add the cherry tomatoes and put everything in a bowl along with the couscous.

Ingredients

  • Carrot: 50 gr
  • Aubergines: 250 g
  • Cherry tomatoes: 50 gr
  • Shallot: 1
  • Stock: 150 gr
  • Courgettes: 250 g
  • Salt: to taste
  • Garlic: 1 clove
  • Hot pepper: to taste
  • Couscous: 375 gr
  • Water: 400 ml
  • Butter: to taste
  • Olive oil: lev 4

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