Vegan couscous pan with Mediterranean vegetables and soy granules

Ingredients for 3 servings:

• 150 g couscous, instant
• 1 handful of soy granules
• 1 small zucchini
• 1 small eggplant(s)
• 1 bell pepper(s), red
• 2 large tomatoes, diced or 1 can of chopped tomatoes
• 1 onion(s)
• 1 tbsp Ajvar, mild
• 2 tbsp tomato paste
• Vegetable broth, as desired
• 1 tbsp rapeseed oil
• e.g. chili powder
• salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Place the soy granules in a bowl, add plenty of salt or granulated vegetable stock or other seasonings as desired. Pour boiling water over them and set aside. The stock must be completely overseasoned, otherwise the granules will taste of nothing later. Let it steep for 10-15 minutes. In the meantime, wash the zucchini and eggplant and cut into cubes approximately 0.5 cm thick. Place them in a bowl and season well with salt. Set aside and let steep for about 10 minutes. In the meantime, cut the onion and bell pepper into cubes approximately 0.5 cm thick. Once the soy granules have expanded, pour them into a sieve and let them drain. It is important to squeeze out the granules well afterwards. I always do this with a spoon, pressing firmly against the surface, but cheesecloth also works. Squeeze out the zucchini and eggplant and set aside. Heat the oil in the pan. When it’s really hot, add the soy granules and fry until lightly browned. Then add the onions and tomato paste and sauté while stirring. Add the diced tomatoes. After 2-3 minutes, add the peppers, zucchini, and eggplant. Pour in a little water and simmer until the vegetables are tender. Season the sauce with ajvar and the spices. Prepare the instant couscous according to the package instructions and stir it into the sauce. A green salad with plenty of herbs goes well with this.