Vegan couscous mix

Ingredients for 4 servings:

• 1 cup couscous
• 2 cups vegetable broth, boiling hot
• 1 onion(s), red
• 0.33 broccoli
• 0.33 cauliflower
• 0.33 Romanesco
• 1 small eggplant(s)
• 3 tomatoes
• 2 handfuls of spinach, fresh
• 100 g soy yogurt (yogurt alternative), unsweetened
• 2 tsp spice(s), African, or curry

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Divide the broccoli, cauliflower, and Romanesco into small florets and cook in a little salted water for about 5 minutes. Pour the hot broth over the couscous and let it swell for 10 minutes. Meanwhile, chop the onion and roughly dice the eggplant and tomatoes. Sauté the onion in a little oil. Add the eggplant and sauté briefly. Add the cauliflower, broccoli, and Romanesco. Add the couscous and cook everything together for 10 minutes. Finally, fold in the spinach and tomatoes.