Light, quick couscous pan

Ingredients for 2 servings:

• 60 g couscous
• e.g. vegetable broth
• ½ red bell pepper(s)
• ½ zucchini
• ½ eggplant(s)
• 5 cherry tomatoes
• 50 g natural yogurt
• 2 tsp olive oil
• curry powder
• Paprika powder, sweet
• salt and pepper
• some mango(s), maybe

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Pour 1.5 times the amount of boiling vegetable stock over the couscous and let it simmer for about 5-10 minutes. The water must be completely absorbed. In the meantime, slice the eggplant crosswise, sprinkle generously with salt on both sides, rub in the salt lightly, and set the slices aside. After letting the eggplant slices stand for about 10 minutes, rinse them thoroughly (otherwise it will be too salty!), squeeze the excess water, and cut into sticks. Meanwhile, slice the zucchini into thin sticks (with the skin on, wash well!), dice the peppers (and mango, if using) to the size of peas, and cut the cherry tomatoes into eighths. Brush the pan with 1 teaspoon of olive oil and heat up. First, fry the zucchini until golden, remove and set aside. Now fry the peppers in the remaining oil (ideally with the lid on) and also set aside. If necessary, add more oil (1 teaspoon is enough) to the pan and briefly toss the eggplant, then remove. Now briefly warm the tomatoes (and mango, if using) in the warm pan. Make sure the tomatoes don’t dry out (use a lid if you have one) and add the remaining, already cooked ingredients (including the couscous). Finally, stir in the yogurt. If there’s too little liquid, simply add a little vegetable stock and bring to a boil briefly until the consistency resembles a risotto. Finally, season well with curry powder, paprika, salt, and pepper and serve. If you like, you can drizzle the couscous with soy sauce or garnish it with a few basil and/or oregano leaves. Tip: Sauté the ingredients individually and not together. This way you can optimally accommodate the individual cooking times and the vegetables are still identifiable on the plate.