Vegetable Couscous with Mushrooms

Ingredients

• 1 red bell pepper
• 1 small eggplant
• 200 g Chickpeas (canned; drained weight)
• 300 g couscous (instant, preferably whole grain)
• 600 ml hot vegetable broth
• 250 g Mushrooms
• 2 red onions
• 20 g Parsley (1 bunch)
• 2 tbsp olive oil
• Salt
• Pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash and clean the bell pepper and eggplant. Dice the pepper into small cubes and cut the eggplant into bite‑size pieces. Drain the chickpeas in a sieve, rinse under cold water and let them drain well.

2. 2.

   Place couscous in a bowl, pour hot vegetable broth over it and let it swell for 10 minutes.

3. 3.

   Meanwhile clean the mushrooms and slice them thinly. Peel the onions and cut them into narrow strips. Wash the parsley, shake dry and finely chop the leaves.

4. 4.

   Heat oil in a pan. Sauté the onion strips over medium heat until translucent. Add pepper, eggplant, mushrooms and chickpeas; cook 3–4 minutes, seasoning with salt and pepper.

5. 5.

   Fluff the couscous with a fork. Mix the vegetable mixture into the couscous, season with salt, pepper and lemon juice.