50 g Carrots
250 g Eggplant
50g Cherry tomatoes
150 gr Vegetable broth
250 g Zucchinis
Salt to taste
1 clove Garlic
Hot pepper: to taste
375 gr Couscous
400 ml Water
Butter to taste
Olive oil lev 4
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 starting to cook, 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 broth and cook for another 6 min.
Then add the eggplant and zucchinis, season with salt and pepper and cook for another 25 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 As soon as the vegetables have cooled down, add the cherry tomatoes and put everything in a bowl along with the couscous.