Vegetable tuna with couscous

Name: vegetable tuna with couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 zucchini; 2 eggplant; 2 Red onion; 1 Scale Tasty vine tomato; 2 toe garlic; 6 el rice oil; 350 ml apricot and coriander tagine sauce Al'Fez; 300 g couscous; 350 ml hot vegetable broth from tablet; 2 tl ground cumin

Moroccan stew with zucchini, aubergine, tomato, tajinepasta and couscous

Ingredients

Directions

Cut the zucchini lengthwise into four parts and then into pieces of 2 cm.
Cut the aubergines into cubes and the onions and tomatoes into pieces.
Slice the garlic.
Heat the oil in a casserole and cook the aubergine for 5 minutes on medium heat.
Add the rest of the vegetables and the garlic and cook for 3 minutes.
Add the sauce and turn the heat down, put the lid on the pan and let it simmer for 20 minutes.
Stir occasionally. Season with (freshly ground) pepper and possibly salt.
Meanwhile, put the couscous into a large bowl. Pour the vegetable stock over it, cover and leave for 10 minutes.
Stir in the couscous with a fork and mix in the oil and cumin. Season with pepper and salt.
Serve the vegetables with the couscous.

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Nutrition

495Calories

Sodium24% DV585mg

Fat23% DV15g

Protein28% DV14g

Carbs24% DV71g

Fiber36% DV9g

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