Pairs well with Vegetarian Couscous with Mixed Vegetables
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Vegetarian Couscous with Mixed Vegetables
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A colorful and delicious vegetarian couscous dish featuring sautéed carrots, aubergines, courgettes, chickpeas, and cherry tomatoes, flavored with garlic, basil, and optional chili pepper, combined with turmeric-infused couscous.
00:20:00 total
Serves 4
easy
Main Various
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🍋
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Ingredients
- garlic clove - 1 (1 clove)
- fresh basil leaves - 6 leaves (washed)
- red chili pepper - 1 (optional)
- extra virgin olive oil - 50 g (plus extra for drizzling)
- carrots - 150 g (peeled and cut into 1 cm cubes)
- aubergines (eggplants) - 350 g (cut into 1 cm cubes)
- courgettes (zucchini) - 350 g (cut into 1 cm cubes)
- canned chickpeas - 120 g (drained)
- cherry tomatoes - 80 g (halved)
- salt - 2 pinches (to taste)
- water - 250 g
- turmeric powder - 1 pinch
- precooked medium-grain couscous - 250 g
Instructions
- Prepare garlic, basil, and chili: Put garlic, basil, and optional chili pepper into the jug and chop for 5 seconds at speed 8.
- Flavor oil: Add olive oil to the jug and let it flavor for 3 minutes at 120°C, speed 1.
- Cook vegetables: Add carrots, aubergines, and courgettes cut into 1 cm cubes. Cook for 14 minutes at 120°C.
- Add chickpeas and tomatoes: Add chickpeas, cherry tomatoes, and a pinch of salt. Continue cooking for another minute.
- Set vegetables aside: Remove the cooked vegetables from the jug and place them in a bowl.
- Prepare couscous: Pour water, turmeric, and salt into the jug. Heat for 5 minutes at 100°C, speed 1.
- Cook couscous: Add couscous to the jug and let it rest for 5 minutes, stirring occasionally.
- Combine couscous and vegetables: Mix the couscous with the cooked vegetables thoroughly.
- Serve: Plate the couscous and vegetables, drizzle with raw olive oil, and serve.
