Couscous à la Jane

Ingredients for 4 servings:

• 1 cup couscous
• 1 cup water
• 1 bell pepper(s)
• 1 eggplant(s)
• 1 zucchini
• 1 class can/n tomatoes, dried
• 1 small can of artichoke(s)
• 1 small can of corn
• 1 mozzarella
• 1 handful of mushrooms (egerline)
• 1 handful of cocktail tomatoes
• 50 g mixed seeds (pumpkin seeds, pine nuts, sunflower seeds)
• 1 bunch arugula
• 2 cloves garlic
• olive oil
• Balsamic vinegar
• Tomato paste
• salt and pepper
• 1 avocado(s)
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Italian couscous salad with guacamole

Dice the bell peppers, and slice the eggplant, zucchini, and mushrooms. Place everything in a plastic bag with a dash of balsamic vinegar, a dash of olive oil, and a pinch of salt. Shake well, spread on a baking sheet, and bake at 180°C. When lightly browned (after 15-20 minutes), remove from the oven and let cool. Chop the mozzarella, a handful of cherry tomatoes, the artichokes, and the sun-dried tomatoes. Briefly toast the seed mix in a small, nonstick pan without fat and let cool. Combine everything in a large bowl with the corn and arugula. For the dressing, whisk together a dash of olive oil, a dash of balsamic vinegar, a dollop of tomato paste, a crushed garlic clove, oregano, and salt. Pour the dressing over the salad and chill for half an hour. For the guacamole, mash an avocado and a clove of garlic. Finely chop 3 cherry tomatoes and add them. Season with salt and pepper. Pour a cup of boiling water over a cup of couscous and let it sit for 10 minutes. Arrange the salad around the couscous and serve with some guacamole.