Couscous with tomato and cucumber sauce

Ingredients for 3 servings:

• 1 cup couscous
• 300 g cucumber(s)
• 300 g tomatoes, fresh
• 250 g tomatoes, pureed from the can
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper, white
• 1 onion(s)
• 4 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegan cuisine that tastes good

It’s a very simple recipe, but one that tastes really good. We make couscous with a tomato sauce and some fresh vegetables. Put the passata, tomato paste, oregano, basil, and olive oil together in a pot. Crush in the garlic cloves, stir thoroughly, and puree until everything has a creamy consistency. Bring the sauce to a boil briefly and season with salt and pepper. For the coarse vegetables, fry the onion, then add the cucumbers and finally the tomatoes. When everything is nice and soft, add the vegetables to the tomato sauce. For the couscous, bring water to a boil. Meanwhile, put the couscous in a bowl. Slowly add the boiled water in small steps until the couscous is tender. Divide the couscous among the plates and top each plate with some of the sauce and vegetables.