Facebook WhatsApp Pinterest
App: FoodPal - diet plan
FoodPal - Ernährungsplan
FoodPal App

Vegetable pan oriental style with couscous

Vegetable pan oriental style with couscous

Preparation time:
25 min
Difficulty level:

Nutritional values:

64 g
19 g
18 g


Carrots, carrots (fresh)Carrots, carrots (fresh)⅞ (50 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Eggplant (fresh)Eggplant (fresh)¼ (85 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Coriander leaves (fresh)Coriander leaves (fresh) 3 g
CuminCumin ¼ Tablespoon
Chickpeas (canned)Chickpeas (canned) 100 g
Tomato paste (double concentrated)Tomato paste (double concentrated) 1 Tablespoon
Vegetable brothVegetable broth 100 ml
Couscous, couscousCouscous, couscous 40 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)
Onion (red, fresh)Onion (red, fresh)⅜ (35 g)
Ras-el HanoutRas-el Hanout 1 Knife tip(s)


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.

Lack of consent from performance cookies
To enable the charts, please click the "Allow performance cookies" button. Please note that this will transmit data to third-party providers. For details please refer to our Privacy policy.
Allow performance cookies

Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Reviews from our users
Get your individual nutrition plan as an app on your smartphone now!
Die auf der Webseite dargestellte FoodPal-Version ist erst demnächst im Apple App Store und Google Play Store erhältlich.