Veggie Stew over Couscous
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the ratatouille
- ¼ cup olive oil
- 3 small onions (chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 small Eggplant (cut into bite-sized pieces)
- 2 Zucchini (cut into bite-sized pieces)
- 1 red pepper (cut into bite-sized pieces)
- 1 yellow pepper (cut into bite-sized pieces)
- 1 tsp rosemary (chopped)
- 1 tsp chopped thyme
- 2 cups canned, chopped Tomatoes
- ½ cup Red wine
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
2 Bowls, 1 Measuring cups, 1 Small knife, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 1 Oven rack, 1 Plastic wrap, 1 Tablespoon
Preparation steps
1.
Cook the couscous in salted water according to the package instructions and keep warm.
2.
Heat the oil in a pan and briefly sweat the onion and garlic. Add the rest of the vegetables and brown gently, stirring.
3.
Stir in the tomatoes, herbs and red wine. Season with salt and pepper, cover and cook over a low heat for about 30 minutes.
4.
For the yoghurt sauce: Mix the soured cream, yoghurt, thyme and parsley and stir until smooth. Season to taste with salt and pepper.
5.
Put the couscous on a heated serving plate and top with the ratatouille. Pour over the yoghurt sauce and serve at once.
