Vegetable couscous with mint and dip

Ingredients

• 300 g couscous (instant)
• 350 ml vegetable broth
• 1 small eggplant
• 1 Zucchini
• 1 yellow bell pepper
• 2 Tomatoes
• 1 can chickpeas (240 g)
• 50 g walnut kernels
• 1 onion
• 4 tbsp olive oil
• 50 g raisins (or currants or cranberries)
• Salt
• pepper (ground)
• 0.5 handful fresh mint leaves
• 1 Garlic clove
• 200 g Sour Cream
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Put the couscous in a bowl, pour boiling broth over it and let it sit for about 10 minutes to absorb.

2. 2.

   Wash, peel, and dice the eggplant and zucchini. Wash the bell pepper, halve it, remove seeds and white membranes, then dice. Dice the tomatoes after removing stems. Rinse chickpeas in a sieve and drain well. Roughly chop walnuts. Peel and dice onion. In a pan, sauté the diced vegetables with 2 tbsp oil for 3-4 minutes, then add chickpeas, raisins, walnuts, and tomatoes; season with salt and pepper.

3. 3.

   Wash mint, shake dry, pick leaves. Chop half finely and mix with sour cream in a bowl; press in garlic. Fluff couscous with a fork and fold in the vegetables. Season with olive oil, lemon juice, salt, and pepper.

4. 4.

   Serve on bowls, garnish with remaining mint leaves, and top each serving with a dollop of sour cream.