Vegetable couscous

Method

Calories: 241

1. Insert the paddle in the bowl.
2. Peel the garlic, dice the hot pepper, chop the shallots or onions and put everything in the bowl, spreading it out over the bottom. Add the oil.
3. Before cooking, wash and cut the aubergine, courgette, carrots and cherry tomatoes into cubes (the tomatoes must be put to one side and added to the couscous cold).
4. Close the lid, select the POT program, set power level 4, set 45 minutes and press the program start/stop button.
5. Sauté for 3/4 minutes, then add the carrots, stock and cook for another 6 min.
6. Add the aubergines and courgettes, salt and pepper and finish cooking, lowering the power level if necessary.
7. When finished, pour the vegetables into a serving bowl, clean the bowl (remove the paddle), pour the water inside along with a teaspoon of salt, set the POT program and bring to a boil. Turn the machine off and pour in the couscous, add the oil and mix well. Allow the couscous to absorb the water for about 3 min.
8. Add a knob of butter and cook for another 3 min, still in the POT function at power level 1, mixing regularly with a wooden spoon to keep it from clumping.
9. As soon as the vegetables are warm, add the tomatoes and put everything into a dish with the couscous.