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Vegetable pan oriental style with couscous
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
554
Calories
64 g
Carbohydrates
19 g
Protein
18 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ⅞ (50 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Eggplant (fresh) | ¼ (85 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Coriander leaves (fresh) | 3 g |
 | Cumin | ¼ Tablespoon |
 | Chickpeas (canned) | 100 g |
 | Tomato paste (double concentrated) | 1 Tablespoon |
 | Vegetable broth | 100 ml |
 | Couscous, couscous | 40 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
 | Zucchini (fresh) | ½ (105 g) |
 | Onion (red, fresh) | ⅜ (35 g) |
 | Ras-el Hanout | 1 Knife tip(s) |
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Preparation:
Step 1:
Peel onions and garlic and cut each into fine cubes. Wash the eggplant and zucchini and cut into rough cubes. Wash and halve the peppers. Roughly dice one half, cut the other into very fine cubes. Coriander wash, shake dry and chop finely. Set aside a little cilantro.
Step 2:
In a saucepan bring salted water to a boil. Peel the carrots, cut into coarse pieces and carefully add to the hot water and cook over medium heat for about 4 minutes. Then drain, rinse and leave to drain. Transfer the chickpeas into a colander, wash and drain them.
Step 3:
In a large frying pan heat olive oil. Add onions, eggplant, zucchini, coarse diced bell bell pepper and garlic to pan. Sauté everything over medium heat for 2-3 minutes while stirring. Add carrots and chickpeas, stir in tomato paste. Add chopped tomatoes and season everything with cumin, Ras el-Hanout, salt, pepper and most of the coriander. Simmer everything over low heat for about 15 minutes. Stir occasionally.
Step 4:
In the meantime, bring vegetable broth to a boil in a saucepan and add the fine diced peppers. Stir in the couscous and remove the pot from the heat and let it swell for about 5 minutes.
Step 5:
Arrange the vegetables with the couscous on a plate and sprinkle with the remaining coriander.
Macronutrient distribution:
The recipe Vegetable pan oriental style with couscous is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Sieve
Stove
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