Couscous with vegetable ragout

Name: Couscous with vegetable ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small aubergine (approx. 400g); 2 Courgettes (about 200 g each); 2 red pepper (about 200 g each); 1 Leek (leek; approx. 400 g); 2 medium-sized onions; 3 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 1 collar Peppermint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Juice of 1 lemon; 250 g Couscous (pre-cooked North African semolina)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small aubergine (approx. 400g)
2 Courgettes (about 200 g each)
2 red pepper (about 200 g each)
1 Leek (leek; approx. 400 g)
2 medium-sized onions
3 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
1 collar Peppermint
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Juice of 1 lemon
250 g Couscous (pre-cooked North African semolina)

Directions

1
Clean and wash the aubergine, zucchini, peppers and leek. Cut aubergine, zucchini, peppers into large cubes and leek into rings. Peel onions and cut into large cubes. Heat oil in a pot and fry onions briefly.
2
Add aubergine, zucchini, peppers and leek and steam. Stir in tomato pulp. Wash the mint, dab dry and chop coarsely, except for something to garnish. Season with salt, pepper, paprika, lemon juice and chopped mint.
3
Meanwhile bring 300 ml salted water to the boil, remove from the heat and stir in the couscous. Cover and allow to swell for approx. 5 minutes until all liquid has been absorbed. Loosen couscous with a fork and arrange on a plate.
4
Season the vegetable ragout if necessary and add it to the couscous. Serve garnished with mint leaves.