Summary

Ingredients

• 150 g couscous, (instant couscous)
• 1 handful soy granules
• 1 small zucchini
• 1 small eggplant (s)
• 1 red pepper (s)
• 2 large tomato (s), diced or 1 can chunky tomatoes
• 1 onion (s)
• 1 tablespoon ajvar, mild
• 2 tablespoon tomato paste
• Vegetable broth, to taste
• 1 tablespoon rapeseed oil
• Chili powder
• salt and pepper
• Paprika powder

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Instructions

1. Put the soy granules in a bowl, add a lot of salt or granulated vegetable broth or other spices as desired. Pour boiling water over them and set aside. The broth must be totally spicy, otherwise the granules won`t taste like anything later. Let it steep for 10-15 minutes.
2. In the meantime, wash the zucchini and aubergine and cut into approx. 0.5 cm cubes. Put them together in a bowl and season with salt. Set aside and let steep for about 10 minutes.
3. In the meantime, cut the onion and bell pepper into approx. 0.5 cm cubes.
4. When the soy granules have risen, pour them into a sieve and drain. It is important that the granules are then squeezed out well. I always do this with a spoon that I press firmly on - but it also works with a cheesecloth. Squeeze the zucchini and eggplant and set aside.
5. Heat the oil in the pan. When it is really hot, add the soy granules and fry well, browning them lightly. Then add the onions and tomato paste and sweat while stirring. Add the tomato cubes. After 2-3 minutes add the peppers, zucchini and eggplant. Pour in some water and simmer until the vegetables are cooked through.
6. Season the sauce with ajvar and the spices.
7. Prepare the instant couscous according to the instructions on the packet and fold into the sauce.
8. A green salad with lots of herbs goes well with it.