Couscous with Summer Vegetables

Summary

Ingredients

• 5 cup couscous (durum wheat semolina, coarse, pre-cooked)
• 5 cup water
• 1 tablespoon vegetable stock, grained
• 1 tablespoon butter
• 1 pinch saffron, if you like
• 2 bell peppers, yellow and red
• 2 medium onion (s)
• 1 zucchini
• 1 can tomato (s), peeled (approx. 400g each)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 bunch parsley, smooth, chopped
• 200 g natural yourt
• 1 tablespoon lemon juice
• 1 teaspoon mint, fresh, chopped (or 2 drops peppermint oil)
• salt and pepper
• rosemary
• thyme
• Lettuce, some leaves
• Cucumber (s), sliced
• Cherry tomato

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Instructions

1. Wash, quarter and core the peppers, wash the zucchini. Cut the vegetables into strips that are not too narrow. Peel the onions and garlic, cut the onions into strips and the garlic into small cubes. Heat the olive oil in a pan, first fry the onions a little, then add the peppers and zucchini, and finally the garlic. Stew everything for 3-5 minutes (the vegetables must still be firm to the bite!), Cut the canned tomatoes into pieces, add to the vegetables with the juice. When using dried thyme and rosemary, add the herbs now (approx. 1-2 pinches), only add fresh herbs after the dish is ready. Season the vegetables with salt and pepper and set aside.
2. Pour boiling water over the couscous in a sufficiently large bowl (the semolina swells about twice as high!), Dissolve the vegetable stock (and possibly the saffron) in the last remaining part, stir thoroughly with a fork so that no lumps form . Let it soak for about 10 minutes, put the butter in flakes on top and let it melt, stir in.
3. Mix the yogurt with lemon juice and mint, season with salt and pepper.
4. Place the couscous on the plates next to the vegetable mixture, garnish with lettuce, tomatoes and cucumber, serve or drizzle with yoghurt. Sprinkle chopped parsley over everything and enjoy!