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