Couscous-Hack-Pfanne

Name: Couscous-Hack-Pfanne
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red pepper (about 180 g); 150 g Mushrooms; 1 small aubergine (approx. 200 g); 0,5 Bundle flat leaf parsley; 5 TABLESPOONS Olive oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Couscous; 200 ml Vegetable broth; 7-10 Tbsp Cumin; 200 g Greek cream yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red pepper (about 180 g)
150 g Mushrooms
1 small aubergine (approx. 200 g)
0,5 Bundle flat leaf parsley
5 TABLESPOONS Olive oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Couscous
200 ml Vegetable broth
7-10 Tbsp Cumin
200 g Greek cream yoghurt

Directions

1
Halve the peppers, clean, wash and cut into small pieces. Clean, clean and quarter the mushrooms. Wash, clean and dice the aubergine. Wash parsley, shake dry and chop coarsely, except for a few leaves for garnishing.
2
Heat 3 tablespoons of oil in a large frying pan. Fry the minced meat for 4-5 minutes while turning it over until crumbly. Season with salt and pepper. Remove the mince. Put 2 tablespoons of oil into the hot pan. Fry the vegetables for about 4 minutes, turning them over.
3
In the meantime, put the couscous in a bowl and pour hot broth over it. Allow to stand according to the instructions on the packet. Season vegetables with cumin, salt and pepper.
4
Loosen the couscous with a fork, add it to the vegetables in the pan with minced meat and parsley, heat it up briefly and season with salt, pepper and cumin. Garnish couscous mince pan with parsley and add yoghurt.