Summary

Ingredients

• 200 g couscous
• vegetable broth
• 2 cloves garlic
• 0.5 ½ onion (s)
• 3 tablespoon tomato paste
• 4 medium tomato (s)
• 1 bell pepper (s)
• 250 g carrot (s)
• 1 small eggplant (s)
• 1 small zucchini
• a bit salt
• some pepper
• 1 teaspoon herbs, (herbs Provence)
• 0.5 teaspoon ½ cinnamon powder
• 2 teaspoons harissa
• 200 g feta cheese
• Vegetable fat, or rapeseed oil

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Instructions

1. Prepare the couscous according to the package instructions with vegetable broth instead of water (I do this to give the couscous itself a certain flavor).
2. Chop the garlic and onion and sauté in a little vegetable fat or rapeseed oil. Cut the peppers into small cubes and fry them with the tomato paste. Dice the carrots, aubergine, zucchini and tomatoes and add them as well. Fry everything for about 5 minutes. Season with salt, pepper, herbs and cinnamon. Mix the whole thing with the couscous.
3. Finely dice half of the feta and fold in (I love to use feta, as it is significantly lower in calories than other cheeses and gives every dish a spicy and salty note). Put everything in a baking dish and sprinkle with the remaining feta. Finally, bake the casserole for about 15 minutes at 180 degrees.
4. Remarks:
5. If you like it less spicy, 1 spoonful of harissa is enough.
6. Don`t be surprised if the feta doesn`t really melt. This is completely normal and also the reason why you should either crumble it for gratin or cut it into very small cubes.