Couscous with pan-fried vegetables and mint
Couscous with aubergines, peppers, raisins and mint.
Active time30 min
Cooking20 min
Total40 minResting : 5 min
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Ingredients
- 250 g aubergines
- 15 g mint
- 200 g peppers
- 300 ml vegetable stock
- 40 ml olive oil
- 60 g raisins
- 250 g couscous (dry)
Preparation
Wash the peppers and aubergines. Remove the seeds from the peppers, then cut the vegetables into pieces measuring 2 centimetres. Wash and finely chop the mint.
250 g aubergines15 g mint200 g peppers- knife
- chopping board
Heat 25 ml of oil in a large frying pan. Cook the aubergines and peppers for 15 to 20 minutes over a medium heat, stirring, until tender and golden.
40 ml olive oil- frying pan
While the vegetables cook, heat the stock. Put the couscous and raisins in a mixing bowl, pour in the hot stock and cover for 5 minutes, or follow the packet instructions. Fluff up the grains with a fork.
300 ml vegetable stock60 g raisins250 g couscous (dry)- saucepan
- mixing bowl
- fork
Add the vegetables, mint and remaining 15 ml of oil to the couscous, then mix and serve warm.
- spoon
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration