Ramadan Recipe of the day: Vegetable Couscous

Using De'Longhi Multifry Multicooker

Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients

100g carrot
350g aubergines
100g cherry tomatoes
1 shallot
250g stock
350g courgettes
1 clove garlic
500g couscous
2 cups water
Butter to taste
Hot pepper to taste
Olive oil, level 4
Salt to taste

Method

• Insert the paddle in the bowl.
• Peel the garlic, dice the hot pepper, chop the shallot and put everything in the bowl, spreading it out over the bottom. Add the oil.
• Before cooking, wash and dice the aubergine, courgettes, carrots and cherry tomatoes. Set the tomatoes aside to be added to the couscous later.
• Close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button. Sauté for 3 min.
• Add the carrots and stock and cook for another 6 min.
• Add the aubergines and courgettes, season with salt and pepper and cook for another 30 min.
• Prepare the couscous separately by boiling the water in a pan with a teaspoon of salt. Add the couscous and oil, stir and turn off the heat. Let stand for 3 min.
• Add a knob of butter and cook for another 3 min, tossing regularly with a fork to keep it from clumping.
• As soon as the vegetables have cooled down, add the cherry tomatoes and put everything in a bowl along with the couscous.