Vegetable Couscous with Prunes
Serves 4 people
Ingredients
4 capsules cardamom1 small cinnamon stick
Salt
300 g couscous (instant, 5-7 minutes soaking time)
2 carrots
2 zucchinis
1 onion
1 eggplant
4 tablespoons olive oil
2-3 cloves of garlic
Pepper from the mill
200 g prunes from California
4-6 stems of peppermint
Grated peel of 1 organic lime
Instructions:
1. Bring 350 ml water, cardamom, cinnamon and a little salt to a boil. Place couscous in a preheated bowl and mix with water. Cover and let soak for 5-7 minutes.
2. Peel carrots, slice and cook in saltwater for about 6-8 minutes. Drain, quench with cold water and drip off thoroughly. Clean zucchini and quarter lengthwise. Then cut into approx. 6 cm long pieces. Peel onions and dice coarsely.
3. Clean eggplant and dice coarsely. Heat 3 tbsp. olive oil in a coated pan, sear eggplant at great heat. Peel garlic and press into pan with garlic press. Season with salt and pepper. Remove eggplant from pan. Heat remaining olive oil in the pan. Add carrots and onions and fry for approx. 5 minutes. Add zucchini and fry for a further 2-3 minutes.Finally, add prunes and heat up. Season with salt and pepper.
4. Mix couscous into the vegetables, add eggplant as well. Let rest for a few minutes. Rinse off peppermint, shake dry and chop leaves coarsely. Mix peppermint into couscous and season to taste with lime peel and juice as well as salt and pepper.
Tip: If desired, serve with a dollop of ice cold yoghurt.
Nutrition value per serving approx.:
Energy: 509 kcal / 2217 kJ Proteins: 13,9 g Fat: 11,8 g Carbohydrates: 90 g
Preparation time: approx. 1 hour