Couscous with summer vegetables

Name: Couscous with summer vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Kohlrabi (about 350 g); 1-2 (approx. 250 g) Courgette; 1 (approx. 250 g) Aubergine; 2 Sweet peppers (e.g. yellow); 1 medium onion; 1-2 Garlic cloves; 2 TABLESPOONS Oil (e.g. olive oil); 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, curry; 1 TEASPOON Vegetable broth (instant); 300 g Couscous (coarse durum wheat semolina)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 Kohlrabi (about 350 g)
1-2 (approx. 250 g) Courgette
1 (approx. 250 g) Aubergine
2 Sweet peppers (e.g. yellow)
1 medium onion
1-2 Garlic cloves
2 TABLESPOONS Oil (e.g. olive oil)
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, curry
1 TEASPOON Vegetable broth (instant)
300 g Couscous (coarse durum wheat semolina)

Directions

1
Clean and wash the vegetables. Peel kohlrabi. Cut zucchini into slices. Dice remaining vegetables.
2
Peel and chop onion and garlic. Heat the oil in a pot. Fry the eggplant and zucchini. Fry garlic, onion, bell pepper and kohlrabi briefly
3
Add tomatoes with juice to the vegetables. Cover and stew for about 10 minutes. Little by little pour on 100 ml water. Add salt, pepper and ca
4
2 tsp curry to taste
5
Boil 300 ml of water, dissolve broth in it. Remove the pot from the stove, stir in the couscous and let it swell for about 5 minutes (follow the package instructions! ). Arrange the couscous on the vegetables
6
Drink: mineral water