Couscous with Eggplant Zucchini Vegetable and Yogurt Sauce

Ingredients

• 250 g couscous
• Salt
• 1 Aubergine
• 2 Zucchini
• 2 bell peppers (red and yellow)
• 1 onion
• 2 Garlic cloves
• 2 EL olive oil
• 400 g diced tomatoes (canned)
• 125 ml red wine
• 1 TL finely chopped rosemary
• 1 TL finely chopped thyme
• Salt
• pepper (ground)
• 1 Garlic clove
• 100 g Sour cream
• 150 g yogurt
• 1 TL thyme
• 1 TL freshly chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Cook the couscous according to package instructions in salted water.

2. 2.

   Wash, peel and cut the aubergine, zucchini and bell peppers into bite-sized pieces. Peel and finely dice the onion and garlic cloves; sauté them briefly in hot oil in a pot, then add the prepared vegetables and cook for 2-3 minutes. Stir in the tomatoes, red wine and herbs. Season with salt and pepper and simmer covered over low heat for about 30 minutes.

3. 3.

   For the yogurt sauce, peel and finely mince the garlic clove; whisk it into sour cream, yogurt, thyme and parsley until smooth, seasoning with salt and pepper to taste.

4. 4.

   Arrange the cooked vegetables over the couscous and serve with the yogurt sauce.