Mediterranean Tomato Chopping Pan with Couscous
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s), cut into larger cubes
- 2 peppers, yellow, red or green, cut into larger cubes
- 2 onion (s), cut into wedges
- 750 g tomato (s), chunky, canned or tetrapack
- 1 zucchini, sliced
- 1 large carrot (s), sliced
- 2 garlic clove (s), pressed
- 1 sprig rosemary
- 1 sprig thyme
- 500 g meat
- 2 tablespoon tomato paste
- 300 g couscous, instant
- salt and pepper
- chili
- Oil or clarified butter for frying
- Pine nuts, roasted
Print Recipe
Pin Recipe Instructions
- Fry the aubergine, carrot, bell pepper and zucchini in a little clarified butter or olive oil and remove from the pan again. Keep warm.
- Fry the mince with the onions and garlic until crumbly. Let the rosemary and thyme fry with it. Season to taste with the spices. Then a spot on the bottom of the pot is cleared and the tomato paste is roasted there. The chunky tomatoes and the fried vegetables are added again and everything is allowed to simmer for about 10 minutes.
- In the meantime, prepare the instant couscous according to the instructions on the packet and then loosen it up well with a fork.
- You can serve the couscous and the vegetable pan separately, or you can mix both components in a tomato, mince and couscous pan. If you like, you can sprinkle roasted pine nuts over the top.
- Tip: Instead of couscous, you can also use rice or a small pasta, e.g. Fusilli or Farfalle.
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