Summary

Ingredients

• 0.5 ½ aubergine (s), finely diced
• 1 zucchini, finely diced
• 0.5 ½ bell pepper (s), finely diced
• 2 tablespoon, heaped tomato paste
• 0.5 ½ onion (s)
• Garlic, a tiny bit
• 500 ml vegetable stock, a little more may be necessary
• 2 tablespoon olive oil
• 150 g couscous
• 1 teaspoon herbs, Italian, dried, alternatively just parsley
• salt and pepper

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Instructions

1. Heat the oil, sweat the onion cubes and the garlic in it, add the chopped vegetables and sauté everything while stirring. Put the tomato paste in the middle of the pot or pan and fry. Pour in the broth, season with the herbs (add fresh parsley only at the end) and let the vegetables cook until soft. When the vegetables are almost soft, add the couscous and bring to the boil. Let simmer on a low flame for 10-15 minutes. Season to taste with salt and pepper.
2. You can vary the dish with mince, which is seared at the beginning and then rubbed during the cooking process. It is also delicious with small-cut boiled sausages.
3. As a vegetarian variant, it is also very popular with the little ones, depending on their age you can try out whether they like it with sheep`s cheese crumbs.
4. It is important that the aubergine cubes in particular are soft and that the whole thing is seasoned quite strongly. The cooking time varies around 30 minutes, you may be able to add a little more vegetable stock to make it juicy.
5. Tried and tested with my day children and found to be good.