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4 tablespoons sesame oil
100 g onion, chopped
100 g carrot, thin noodle shapes
100 g red paprika, in thin noodle shapes
2 garlic cloves, crushed
1 tablespoon fresh mint, chopped
1 tablespoon Vegeta Chicken Stock Powder
200 g eggplant, cubed
200 g zucchini, cubed
150 g couscous
250 g tofu, cubed
150 g cherry tomatoes
500 ml water

We used

Vegeta Natur

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 45 min

  • 1 In 2 tablespoons of hot sesame oil, cook the onion and carrot.
  • 2 Add in the paprika and braise shortly.
  • 3 Add in the garlic, mint, Vegeta Chicken Stock Powder and stew for a short time, while continually adding small amounts of water.
  • 4 In a pan, without any oil, cook the eggplant cubes and set aside.
  • 5 In the left over sesame oil, cook the zucchini for a short time and add to other prepared vegetables.
  • 6 Place the couscous into boiling, salted water, bring to boil and remove from heat.
  • 7 To the prepared vegetables add tofu and tomato, then braise shortly.
  • 8 Just prior to completing the recipe stir in the couscous.


Serve hot with garden salad.