Summary

Ingredients

• 250 g couscous
• 250 ml water
• 1 tablespoon olive oil
• 1 tablespoon butter

For the vegetables:

• 1 eggplant (s)
• 1 medium zucchini
• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 onion (s)
• 1 clove garlic
• 3 tomato (s), peeled, or 1 can tomatoes, 425 g
• 3 tablespoon olive oil, possibly a little more
• 1 tablespoon thyme
• 1 sprig rosemary
• 1 bay leaf
• 2 tablespoon balsamic vinegar, red
• Salt and pepper, freshly ground
• Vinegar
• Basil, or mint

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Instructions

1. Bring the water to the boil, stir in the olive oil, salt and couscous and let it soak for 2-3 minutes, then stir in the butter, loosen with a fork, allow to cool.
2. Roughly dice the aubergine and zucchini, cut the paprika into slices, coarsely cut the onion, finely dice the garlic, chop the tomatoes. Fry the vegetables in this order in olive oil in portions, add the herbs and balsamic vinegar, season with salt and pepper, cover and simmer on a low heat for about 15-20 minutes, add the basil or mint leaves, finely chopped, allow to cool.
3. Then mix the couscous and vegetables and season with vinegar, salt and pepper, add a little oil if necessary.
4. This dish can also be served as a warm or cold side dish.