Ingredients

4 tablespoons sesame oil

100 g onion, chopped

100 g carrot, thin noodle shapes

100 g red paprika, in thin noodle shapes

2 garlic cloves, crushed

1 tablespoon fresh mint, chopped

1 tablespoon Vegeta Chicken Stock Powder

200 g eggplant, cubed

200 g zucchini, cubed

salt

150 g couscous

250 g tofu, cubed

150 g cherry tomatoes

500 ml water

We used

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 45 min

• 1 In 2 tablespoons of hot sesame oil, cook the onion and carrot.
• 2 Add in the paprika and braise shortly.
• 3 Add in the garlic, mint, Vegeta Chicken Stock Powder and stew for a short time, while continually adding small amounts of water.
• 4 In a pan, without any oil, cook the eggplant cubes and set aside.
• 5 In the left over sesame oil, cook the zucchini for a short time and add to other prepared vegetables.
• 6 Place the couscous into boiling, salted water, bring to boil and remove from heat.
• 7 To the prepared vegetables add tofu and tomato, then braise shortly.
• 8 Just prior to completing the recipe stir in the couscous.