Viscous cous with summer vegetables

Name: viscous cous with summer vegetables
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lime cleaned up; 250 ml chicken bouillon half a tablet; 1 bag paprika mix (3 pieces green and red and yellow), in coarse pieces; 1 eggplant in small blocks; 150 g couscous; 6 tomatoes in pieces; 2 x 150 g haddock fillet in pieces; 2 el extra virgin olive oil

A nice Mediterranean recipe. The main course contains the following ingredients: fish, lime (cleaned), chicken broth (half a tablet), paprika mix ((3 green and red and yellow), in coarse pieces), eggplant (in small cubes), couscous, tomatoes (in pieces), haddock fillet (in pieces) and extra virgin olive oil.

Ingredients

Kitchen Stuff

aluminium foil
baking dish capacity approx. 2 liters

Directions

Preheat the oven to 225 ° C.
Grate half of the lime zest and squeeze the fruit.
Spoon the lime zest, three quarters of the lime juice and the chicken stock in an oven dish and mix with the pepper and eggplant through the couscous, season with pepper.
Cover the dish with aluminum foil and put in the oven for 15 minutes.
Remove the dish from the oven, remove the foil and scoop the tomatoes and fish onto the couscous.
Heat the couscous in the oven for 10 minutes.
Sprinkle the fish with salt and pepper to taste.
Drizzle the fish and the couscous before serving with the rest of the lime juice and the oil..