Ingredients

For the couscous (verses 4):

• Couscous 5.5 oz (160 g) - pre-cooked

• Water 1 ½ cup (320 g) - hot

• Extra virgin olive oil ¾ tbsp (10 g)

• Powdered turmeric 1 tsp

• Fine salt 1 pinch

For the vegetables:

• Carrots 0.4 lb (180 g)

• Aubergine 0.4 lb (180 g)

• Tomatoes 3.5 oz (100 g)

• Fine salt to taste

• Extra virgin olive oil 1 ¾ tbsp (20 g)

• Fresh chili pepper 1

• Green onions 3.5 oz (100 g)

• Garlic 1 clove

• Courgette 0.4 lb (180 g)

• Peas 3.5 oz (100 g)

• Fresh ginger 0.35 oz (10 g)

To decorate:

• Mint - a few leaves

PREPARATION

Start by cleaning and chopping the vegetables and spices needed for the recipe. Cut the chili into strips, removing the seeds inside. Wash and peel the vegetables, then chop the green onion roughly  and cut the aubergines first into slices, then into sticks, and finally into cubes.

Move on to the carrots: First cut them into slices on a slight diagonal, then into matchsticks. Cut the curgettes in the same way. 

Finally, cut the tomatoes in half lengthwise . Then heat a glug of oil  in a large, wok-style pan. Lightly fry the chili and the peeled whole garlic clove until they have seasoned the oil with their flavors, then add the aubergine, 

followed by the green onion. Let the aubergine really get seared, without adding more oil to keep it from getting too saturated, then add the carrots  and, a few minutes later, the peas and courgettes. Season with salt  and pepper  to taste.

As the vegetables sauté, turn the heat up to high (just a few minutes will be enough), then remove the garlic and add in the tomatoes. Continue cooking for another 1-2 minutes, then turn off the heat: Your vegetables are ready. For the finishing touch, grate the ginger.

Stir in and mix well to combine, and then set the vegetable mixture aside. Now turn to the couscous: We used pre-cooked couscous as it’s faster and easy to prepare. Pour it into a large bowl and season with the salt, the turmeric which will give the couscous its typical color as well as an extra hint of flavor,and the oil, stir to combine, and pour the hot water over everything.

Cover the bowl with plastic wrap and wait 2 minutes: After this time, the couscous is ready. Remove the plastic wrap, pour it out carefully onto a tray, and fluff using a fork. Time to plate it up! Place some of the vegetables in the middle of each plate of couscous, adding a final touch with some mint leaves torn by hand. The vegetable couscous is ready to go!

Notes:

You can keep the vegetable couscous in the fridge covered with plastic wrap or in an airtight container for up to 3 days.