Mediterranes Couscous mit gegrilltem Gemüse

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ALL YEAR /

To prepare the couscous, make a stock. Dry roast the spices (be careful not to let them burn, as they will become bitter!), then add a little olive oil, the shallot and the thyme. Add a good half litre of vegetable stock and simmer gently for about 10-15 minutes, making sure that not too much liquid evaporates. The ratio of liquid to couscous should be 1:1. Season the stock well, possibly with a little extra salt, as the couscous absorbs a lot of flavour.

Put the couscous in a wide bowl, spread a few flakes of butter (or olive oil drops for the vegans) on top and pour the simmering stock over it. Immediately cover well and leave to infuse. After about 10 minutes, loosen with a fork.

Cut the vegetables into even, small square cubes. In the case of aubergine, it is advisable to salt and squeeze the slices a little before dicing to get rid of excess water. Sauté the vegetables in olive oil with a clove of garlic, thyme and/or rosemary. Make sure the aubergines are really cooked through - they will then develop their full flavour and be fun to eat.

Finely chop the herbs.

Finally, mix the couscous, vegetables and herbs loosely and season with lemon, salt and pepper if necessary.

The courgette slices in the picture are prepared in the same way as the cubes.

We recommend stewed cherry tomatoes as a decorative and aromatic garnish. Cut the tomatoes in half crosswise and place them on a baking tray with the cut surfaces facing upwards. Season with salt, pepper, icing sugar, drizzle a little olive oil over them and sprinkle with thyme/basil stalks. Now slowly confit them in the oven at approx. 80-90 degrees. Allow 2 hours for this.

Garnish: cherry tomatoes, salt, pepper, icing sugar, thyme, basil.

Couscous Gran Grain Moyen (quantity according to requirements and number of people) / vegetable stock / 1/2 tbsp coriander seeds / 1/4 tsp anise seeds / 1/4 tsp cumin seeds / 1/2 star anise / 1 shallot / 1 sprig thyme / 1-2 small courgettes / 1 aubergine / 1 yellow and 1 red pointed pepper / 2-3 spring onions / parsley, fresh mint, basil to taste / garlic, thyme, rosemary to fry / lemon /

sh / translation: DeepL / recipe: leiwander - fine cuisine

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