John Myers
Ingredients for 4 servings:
- 250 g couscous
- 1 tsp vegetable stock powder
- n. B. water
- 2 zucchinis
- 2 eggplant(s)
- some oil for frying
- 2 medium-sized onions, diced
- 200 g feta cheese
- some tomatoes, dried in oil
- e.g. mint
- salt and pepper
- 5 tbsp olive oil, mild
- 3 tbsp balsamic vinegar, lighter
- some salt and pepper, freshly ground
- 1 clove(s) garlic, squeezed
- some mint
- 2 tomatoes, diced
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes
vegetarian summer meal, easy to prepare, also for parties and as a barbecue side dish
Mix the couscous with the vegetable stock, pour boiling water over it according to the package instructions, and let it swell. Halve the zucchini and eggplant lengthwise and slice. Place the eggplant slices in a bowl, toss with salt, and let it sit. Drain any excess liquid, squeeze some more liquid out of the eggplant, and pat dry. Fry the zucchini and eggplant in batches in oil, browning lightly. Drain on kitchen paper. Slice the onions and sauté briefly in the oil. Mix or shake the dressing ingredients, except for the tomatoes, well. Slice a few mint leaves, add them along with the diced tomatoes, and let it sit for a while. Stir the couscous, top with the vegetables (if you like, slice some pickled tomatoes finely and add them). Pour the dressing on top and mix everything well. Let it sit for a while before serving. Arrange on plates and top with crumbled or diced feta cheese. Sprinkle with mint leaves, sliced into strips, if desired, and garnish with whole leaves.
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