Couscous with summer vegetables

Ingredients for 5 servings:

• 5 cup(s) couscous, coarse
• 5 cup(s) water, boiling hot
• 1 tbsp vegetable broth, granulated
• 1 tbsp butter
• 1 pinch of saffron, to taste
• 2 bell peppers, yellow and red
• 2 m.-sized onion(s)
• 1 m.-large zucchini
• 1 can tomatoes, peeled, approx. 400 g
• 2 garlic cloves
• 2 tbsp olive oil
• 1 bunch parsley, flat, chopped
• 200 g natural yogurt
• 1 tbsp lemon juice
• 1 tsp mint, fresh, chopped (or 2 drops peppermint oil)
• salt and pepper
• rosemary
• Thyme
• some lettuce leaves
• some cucumber slices
• some cherry tomatoes

Instructions

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

vegetarian, light

Wash, quarter, and deseed the bell peppers, and wash the zucchini. Cut the vegetables into fairly thin strips. Peel the onions and garlic, then cut the onions into strips and the garlic into small cubes. Heat olive oil in a pan, first fry the onions slightly, then add the bell peppers and zucchini, and finally the garlic. Sauté everything for 3-5 minutes (the vegetables should still be firm to the bite!). Cut the canned tomatoes into pieces and add them to the vegetables with their juice. If using dried thyme and rosemary, add the herbs now (about 1-2 pinches). Add fresh herbs only after the dish is finished. Season the vegetables with salt and pepper to taste and set aside. In a sufficiently large bowl (the semolina will expand to about twice its size!), pour boiling water over the couscous, dissolving the vegetable stock (and saffron, if desired) in the remaining liquid. Stir thoroughly with a fork to prevent lumps from forming. Let it swell for about 10 minutes, then add small pieces of butter and melt, then stir in. Mix the yogurt with lemon juice and mint, and season with salt and pepper. Serve the couscous on plates next to the vegetable mixture. Garnish with lettuce, tomatoes, and cucumber. Serve the yogurt as a side dish or drizzle over the top. Sprinkle chopped parsley over the mixture and enjoy!