in Recipes

Couscous pan

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Ingredients for 4 servings:

  • 250 g couscous, instant
  • 3 cup(s) vegetable broth, hot
  • 2 small zucchini
  • 1 eggplant(s), 300g
  • 300 g tomatoes
  • 500 g yogurt (whole milk yogurt)
  • salt and pepper
  • ½ bunch parsley
  • mint
  • 3 tbsp olive oil
  • 2 tbsp butter
  • ½ tsp lemon(s) – zest, grated
  • Paprika powder
  • Ajvar
  • Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Let the couscous swell in the vegetable broth according to the package instructions. Clean the zucchini and eggplant, cut into 1cm thick slices, and finely dice the tomatoes. Mix the yogurt with salt, pepper, paprika, and a teaspoon of ajvar. Wash and finely chop the herbs. Heat the oil in a large pan, fry the zucchini and eggplant until golden brown, then season with salt and pepper. Stir in the couscous, herbs, diced tomatoes, and butter. Season to taste with lemon zest, salt, pepper, ajvar, and cayenne pepper. Serve with the yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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