John Myers
Ingredients for 2 servings:
- 400 g mushrooms
- 1 large bell pepper(s), red
- 1 m.-large zucchini
- 2 shallots, alternatively onions
- 1 tbsp, heaped herbs de Provence, dried
- 140 g tomato paste, concentrated
- 1 garlic clove(s)
- 4 stalks of lemongrass
- 150 g couscous
- 400 ml water
- 2 tsp Ras el Hanout
- 1 tsp salt
- ½ tsp sweet paprika powder
- ½ tsp ground pepper
- e.g. chili powder
- 1 tbsp oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Rumfort pan, vegan, quick to prepare, simply delicious
Clean the mushrooms and chop into large pieces. Peel and dice the shallots and garlic clove. Peel the zucchini if desired, halve it, and cut it into pieces about 2 mm wide. Wash the bell peppers and cut into strips. Cut the lemongrass into pieces about 5 cm wide. Bring 300 ml of water to a boil and cook the couscous according to the package instructions. Meanwhile, heat oil in a non-stick pan. First, fry the shallots and garlic until translucent, then add the mushrooms and fry until hot. Add the tomato paste, lemongrass, and Provençal herbs and fry briefly. Then deglaze with about 100 ml of water and mix well. Add the zucchini and bell peppers and mix everything well. There should be a little liquid left; if not, add a little more water. Continue to sauté for about 5 minutes, until the vegetables are cooked al dente. Season to taste with ras el hanout, salt, pepper, paprika, and chili powder, if desired. Remove the lemongrass pieces before serving. Serve over couscous. Serve with a green salad.
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