Vegetable goulash with couscous

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the carrots, cauliflower, aubergine and spring onions. Cut the carrots into thick slices and divide the cauliflower into florets. Cut the aubergine in half lengthwise and also cut into thick slices. Cut spring onions into very fine rings. Peel onion and garlic. Dice onion, press garlic through a garlic press.

2. 2

   Heat olive oil in a pot and fry the eggplant slices lightly in it. Add onions and garlic, steam briefly and season with salt, cayenne pepper and cumin. Pour on 1/2 litre stock, add carrots and cauliflower and simmer covered for 5-10 minutes. Meanwhile pour tomatoes on a sieve and collect the juice. Cut the tomatoes into quarters. Add tomatoes and tomato juice to the boiling vegetables and continue cooking for about 5 minutes. Bring the remaining stock to the boil, stir in the couscous and simmer covered for 2-3 minutes. Melt 20 butter. When the couscous has absorbed all the liquid, loosen with a fork and mix in the liquid butter. Roast the pumpkin seeds in a pan without fat and finally add the remaining butter. Remove from the pan immediately. Season vegetable goulash with salt and cayenne pepper and put it in a deep dish.

3. 3

   Melt 20 butter. When the couscous has absorbed all the liquid, loosen with a fork and mix in the liquid butter. Roast the pumpkin seeds in a pan without fat and finally add the remaining butter. Remove from the pan immediately. Season vegetable goulash with salt and cayenne pepper and put it in a deep dish. Arrange some couscous on top and sprinkle with crumbled feta cheese, spring onions and pumpkin seeds. Serve garnished with parsley. Add the remaining couscous with feta cheese, spring onions and pumpkin seeds

4. 4

   Preparation time 50-60 minutes

Nutrition Facts

KCAL
470 kcal

CARBS
23 g

FATS
34 g

PROTEINS
16 g