Buy all ingredients right below the recipe
INGREDIENTS
- 20 dag couscous
- 1 eggplant
- 1 carrot
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 zucchini
- 1 red bell pepper
- Salt
- Tomato
- Olive oil
- 25 dag cooked chickpeas
INSTRUCTIONS
- 1Pour water into the bottom of a pot, bring it to a boil, place a sieve over it, pour in the couscous (making sure the bottom does not touch the water), cover with a lid, and steam it.
- 2Cut the vegetables into desired sizes and shapes. Sauté the zucchini in a little olive oil, add the carrots. When they are crunchy, add the spices, the bell pepper, the drained chickpeas, and steam until ready.
- 3Only salt when the vegetables are ready, so they remain nicely crunchy.
- 4Mix the steamed couscous with the roasted vegetables and serve with halved tomatoes sautéed in a little olive oil.
GastroHobbi
Enikő and Gergő's shared hobby, GastroHobbi, started as a cooking blog adventure, which now boasts an average of 15-25 million views per month on their videos, in addition to having published numerous cookbooks. Let cooking become a hobby for you too!