Pour 1.5 times the amount of boiling vegetable stock over the couscous and let it steep for approx. 5 - 10 minutes. The water must be completely absorbed.
In the meantime, cut the aubergine crosswise into slices, sprinkle with plenty of salt on both sides, rub it in lightly and set the slices aside. Wash the aubergine slices well after standing for about 10 minutes (otherwise it will be too salty!), Squeeze them out and cut into sticks.
Meanwhile, cut the zucchini into fine sticks (with the skin, wash well!), Dice the peppers (and mango if necessary) to the size of a pea and cut the cherry tomatoes into eighths. Brush the pan with 1 teaspoon of olive oil and heat it up.
First fry the zucchini until they are golden, remove them and set aside. Fry the peppers in the remaining oil (preferably with the lid on) and set aside. If necessary, add new oil (1 teaspoon is enough) to the pan and briefly toss the aubergine, remove.
Tomatoes (and if necessary the mango) are now briefly warmed up in the warm pan. Make sure that the tomatoes do not dry out (use a pan lid if available) and add the remaining, already cooked ingredients (including the couscous).
Finally stir in the yogurt. If there is not enough liquid, just add a little vegetable stock and let it boil briefly until the consistency resembles a risotto. Finally season well with curry, paprika powder, salt and pepper and serve.
If you like, you can drizzle the couscous with soy sauce or add a few basil and / or oregano leaves.
Tip: Fry the ingredients really individually and not together, so you can optimally respond to the individual cooking times and the types of vegetables can still be identified on the plate.
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