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🍽️ Colorful Couscous Vegetable Plate

219 kcal · 30 min · 4 servings

Ingredients

• 300 ml vegetable broth
• 1 tsp turmeric (ground)
• 1 pinch cinnamon powder
• 150 g couscous (instant)
• 10 sprigs thyme
• 2 zucchini
• 1 eggplant
• 2 red onions
• 2 red bell peppers
• 1 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Put the vegetable broth, the turmeric powder, and the cinnamon into a pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Pour the boiling broth directly over the couscous.
4. 4. Let the couscous swell for about 10 minutes until it has absorbed the liquid.
5. 5. Rinse the thyme under running water.
6. 6. Shake the herb dry.
7. 7. Take about half of the thyme sprigs and pluck off the leaves.
8. 8. Chop the thyme leaves finely.
9. 9. Wash the zucchini and the eggplant.
10. 10. Cut the zucchini into small sticks.
11. 11. Dice the eggplant into small pieces.
12. 12. Peel the onions.
13. 13. Halve the onions.
14. 14. Cut the onion halves into thin strips.
15. 15. Wash the bell peppers.
16. 16. Dice the bell peppers.
17. 17. Heat the olive oil in a large pan.
18. 18. Put the onions and the eggplant into the hot pan.
19. 19. Sauté the vegetables, stirring constantly, for about 5 minutes.
20. 20. Add the bell peppers, the zucchini, and the chopped thyme to the pan.
21. 21. Fry everything together for another 2 to 3 minutes.
22. 22. Remove the pan from the heat when the vegetables are still al dente (slightly firm).
23. 23. Gently fold the swollen couscous into the vegetables.
24. 24. Season the mixture with salt and pepper.
25. 25. Divide the food onto plates.
26. 26. Garnish the dish with the remaining fresh thyme leaves.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 219
• Protein: 9 g · Fett/Fat: 4 g · Carbs: 35 g