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🍽️ Colorful Couscous Salad with Fresh Vegetables

341 kcal · 30 min · 4 servings

Ingredients

• 300 g whole wheat couscous (instant)
• 300 g eggplants
• 250 g zucchini
• 200 g cherry tomatoes
• 2 stalks cilantro
• 2 tbsp olive oil
• salt
• pepper
• 1 lime (juice)
• 1 pinch cardamom powder
• 0.5 tsp curry powder
• 1 pinch cumin powder

Instructions

1. 1. Place the couscous in a bowl and pour 400 milliliters of boiling water over it. Let it swell for about 10 minutes until soft.
2. 2. Wash the vegetables thoroughly and clean them. Cut the eggplant and zucchini into small cubes of about 1 centimeter and quarter the tomatoes. Wash the coriander, shake it dry, pluck off the leaves, and finely chop half of it.
3. 3. Heat oil in a pan and fry the eggplant and zucchini, shaking the pan occasionally. Stir in the tomatoes and the chopped coriander. Season the mixture with salt and pepper to taste.
4. 4. Fluff up the couscous with a fork and mix in the fried vegetables. Cut the lime in half and squeeze out the juice. Season the couscous with 2 tablespoons of lime juice, cardamom, curry powder, cumin, salt, and pepper.
5. 5. Serve the couscous salad in small bowls and garnish with the remaining fresh coriander.

Nutrition per serving

• kcal: 341
• Protein: 12 g · Fett/Fat: 7 g · Carbs: 56 g