Summary

Ingredients

• 250 g couscous, instant
• 250 ml broth, hot
• 1 small eggplant (s)
• 1 small zucchini
• 1 tablespoon olive oil
• 1 onion (s), red
• 3 cloves garlic
• 3 tablespoon olive oil
• 1 tablespoon oil (walnut oil)
• 1 lemon (s), add the juice from it
• 1 tablespoon vinegar
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 1 bell pepper (s)
• 1 cucumber (s)
• 4 tomato (s), aromatic
• 0.5 ½ bunch parsley, smooth
• 0.25 ¼ bunch mint
• some cayenne pepper
• 1 teaspoon, leveled cumin, ground
• 1 teaspoon, leveled coriander powder
• some caraway powder
• salt and pepper

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Instructions

1. Pour the broth over the couscous, stir and leave to soak for 10 minutes. It should be nice and crumbly.
2. In the meantime, clean the aubergine and zucchini, cut into small pieces, season with salt and pepper. Fry in olive oil in a hot pan for about 2 minutes until al dente. Add to the couscous.
3. Cut the onion and garlic into fine cubes and mix in the couscous with the oils, lemon juice, vinegar and sauces.
4. Cut the remaining vegetables and herbs into small pieces and mix in with the spices. Season to taste with salt and pepper.
5. Put the salad in the fridge for at least 30 minutes. Season to taste again before serving and possibly add spices or lemon juice.
6. Tip: You can also use ready-made couscous seasoning or some Raz el Hanout. It gets even fresher if you sprinkle some freshly cut mint on each serving.