John Myers
Vegetable Couscous
The perfect vegetable couscous recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 1 Eggplant fresh
- 1 Zucchini fresh
- 2 tbsp Butter
- 1 tbsp Oil
- 1 small can Beans cooked white
- 200 g Couscous
- 400 ml Vegetable broth
- 2 Tomatoes
- 1 bunch Parsley
- 400 g Yogurt
- 1 tsp Grated lemon peel
- 0,5 tsp Sugar
- Salt and pepper
- Cayenne pepper
- Let the couscous with the vegetable stock soak in a saucepan over a low heat for about 5 minutes.
- In the meantime, peel off the garlic clove and cut fine cubes. Wash the aubergine and zucchini, clean and cut into small cubes. Heat the butter and oil in a pan, fry the garlic and the vegetables in it for 5 minutes. Salt and pepper. Drain the beans in a sieve, rinse and drain. Add the couscous and stock to the vegetables. Wash the tomatoes, cut in half, core, dice and fold in. Pluck the parsley leaves and roughly chop.
- Season the couscous mixture with salt, pepper and possibly cayenne pepper. Season the yogurt with lemon zest, sugar, salt and pepper. Spread the vegetable couscous on plates with the yogurt dip and serve sprinkled with the parsley.
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