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🍽️ Mixed Couscous with Grilled Vegetables and Feta

509 kcal · 30 min · 4 servings

Mixed Couscous with Grilled Vegetables and Feta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly.
  2. 2. Remove the green stem end.
  3. 3. Slice the eggplant lengthwise into thin slices.
  4. 4. Sprinkle the slices evenly with salt.
  5. 5. Let the salted eggplants sit for about 15 minutes.
  6. 6. Pour boiling water over the tomatoes.
  7. 7. Shock the tomatoes immediately in a bowl of cold water.
  8. 8. Peel the cooled tomatoes.
  9. 9. Quarter the tomatoes and remove the hard stem base.
  10. 10. Remove the seeds from the flesh.
  11. 11. Dice the deseeded tomato flesh into small pieces.
  12. 12. Peel the carrots and the parsnips.
  13. 13. Cut the root vegetables into sticks about 1 cm thick.
  14. 14. Place the vegetable sticks into a steamer insert.
  15. 15. Steam the vegetables in a covered pot for about 8 minutes.
  16. 16. Remove the steamer insert.
  17. 17. Let the steamed vegetables drain well.
  18. 18. Wash the bell pepper thoroughly.
  19. 19. Remove the stem and seeds of the bell pepper.
  20. 20. Dice the bell pepper into very small pieces.
  21. 21. Bring the vegetable broth to a boil.
  22. 22. Add the diced bell pepper to the boiling broth.
  23. 23. Let the bell pepper simmer in the broth for about 5 minutes.
  24. 24. Remove the pot from the heat.
  25. 25. Sprinkle the couscous into the hot broth.
  26. 26. Pour in the lemon juice.
  27. 27. Stir in Ras el Hanout (a spicy spice blend).
  28. 28. Let the couscous swell for about 10 minutes.
  29. 29. Fluff the couscous with a fork.
  30. 30. Season the couscous finally with salt and pepper.
  31. 31. Rinse the basil under running water.
  32. 32. Shake the basil dry.
  33. 33. Gently pick the leaves off the stems.
  34. 34. Set aside some nice leaves for decoration.
  35. 35. Slice the rest of the basil leaves into thin strips.
  36. 36. Pat the eggplant slices dry with kitchen paper.
  37. 37. Heat oil in a grill pan.
  38. 38. Fry the eggplant slices in the hot pan for 3 to 4 minutes on each side.
  39. 39. Add the steamed carrots, parsnips, and tomatoes to the pan.
  40. 40. Cook the vegetables for another 4 minutes until grill marks appear.
  41. 41. Stir the sliced basil strips into the couscous.
  42. 42. Distribute the couscous onto deep plates.
  43. 43. Place the grilled vegetables on top of the couscous.
  44. 44. Crumble the feta over the dish.
  45. 45. Garnish the finished dish with the reserved basil leaves.

Nutrition per serving