Roasted vegetables with couscous

Ingredients for 4 servings:

• 1 onion(s), approx. 80 g
• 180 g potatoes
• 1 medium-sized eggplant(s), approx. 280 g
• 1 large bell pepper(s), approx. 160 g
• 1 medium-sized carrot(s), approx. 90 g
• 6 g olive oil
• 1 can tomatoes, chopped
• 1 can chickpeas, 265 g drained weight
• 1 tsp sugar
• 1 ½ tsp cumin powder
• some pepper
• 180 g couscous
• 3 g butter
• e.g. stock powder or rice seasoning

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, meal prep-friendly, low in calories

Cut the onion, potatoes, eggplant, and bell pepper into 1×1 cm cubes, and slice the carrots. Add the olive oil to a hot pan and fry the onions and potatoes over medium heat for about 8-10 minutes. Then add the eggplant for 4 minutes. Then add the bell pepper and carrot and fry for another 5 minutes. Meanwhile, drain, rinse, and set aside the chickpeas. Bring the water for the couscous to a boil in a kettle. Deglaze the vegetables with the chopped tomatoes and add the chickpeas. Season with salt, pepper, cumin, and sugar. Cook the couscous according to the package instructions, add a little butter, and season with a little broth or rice seasoning. It’s best to wait until the vegetables are ready, as they cook quickly and cool down. Tip: The vegetables can be varied according to taste and availability. Zucchini, broccoli, and sweet potato also work well. Per serving: Approx. 365 kcal