Vegetable couscous with feta cheese

Name: Vegetable couscous with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 400 g Peppers (red and yellow); 250 g Courgette; 3 Mairübchen (navettes; approx. 400 g); 10-15 g fresh ginger; 1 medium onion; 2 Garlic cloves; 6-7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1/2 TEASPOON ground cinnamon; 1/2 TEASPOON ground cumin; 7-10 Tbsp ground chili; 2 TABLESPOONS Tomato paste; 600 ml Vegetable Broth Instant; 200 g Sheep's cheese; 3-4 Tbsp Flour for turning; 250 g Couscous (high quality durum wheat semolina, cooking time only 5 minutes); 20 g Butter; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp fresh thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
400 g Peppers (red and yellow)
250 g Courgette
3 Mairübchen (navettes; approx. 400 g)
10-15 g fresh ginger
1 medium onion
2 Garlic cloves
6-7 TABLESPOONS Olive oil
7-10 Tbsp Salt
1/2 TEASPOON ground cinnamon
1/2 TEASPOON ground cumin
7-10 Tbsp ground chili
2 TABLESPOONS Tomato paste
600 ml Vegetable Broth Instant
200 g Sheep's cheese
3-4 Tbsp Flour for turning
250 g Couscous (high quality durum wheat semolina, cooking time only 5 minutes)
20 g Butter
1 can(s) (425 ml) Tomatoes
7-10 Tbsp fresh thyme

Directions

1
Clean, wash and drain the carrots, peppers, zucchini and mairübchen. Cut the vegetables into not too small pieces. Peel, finely chop or grate ginger. Peel onion and garlic. Dice onion, press garlic through a garlic press. Heat 2 tablespoons of olive oil in a large saucepan and fry the zucchini slices in it while turning.
2
Season with salt and remove from the pot. Add 1 tablespoon of olive oil to the hot pot and sauté the onion, garlic and ginger. Add cinnamon, cumin, and some chili and steam briefly. Stir in tomato paste, pour in broth and bring to the boil. Add carrots, bell peppers and fairy tubs to the stock, bring to the boil, cover and cook for about 20 minutes. In the meantime cut the sheep's cheese into 4 pieces and turn them in flour. For the couscous, bring 1/4 litre of water, 1 tablespoon of olive oil and a teaspoon of salt to the boil. Remove from heat, stir in the couscous and let it swell for about 2 minutes. Add butter and place on the stove again briefly at low heat. Loosen with a fork. Add tomatoes to the vegetables after 20 minutes.
3
In the meantime cut the sheep's cheese into 4 pieces and turn them in flour. For the couscous, bring 1/4 litre of water, 1 tablespoon of olive oil and a teaspoon of salt to the boil. Remove from heat, stir in the couscous and let it swell for about 2 minutes. Add butter and place on the stove again briefly at low heat. Loosen with a fork. Add tomatoes to the vegetables after 20 minutes. Let the vegetables simmer for another 5-10 minutes. Finally add zucchini slices, heat them up briefly and season with salt and chilli. Heat 2-3 tablespoons of olive oil in a frying pan and fry the feta cheese over medium heat until golden brown while turning. Arrange couscous, vegetables with sauce and feta cheese on a deep plate or platter. Sprinkle with thyme and garnish
4
Let the vegetables simmer for another 5-10 minutes. Finally add zucchini slices, heat them up briefly and season with salt and chilli. Heat 2-3 tablespoons of olive oil in a frying pan and fry the feta cheese over medium heat until golden brown while turning. Arrange couscous, vegetables with sauce and feta cheese on a deep plate or platter. Sprinkle with thyme and garnish