• Ingredients

  • 200 g cooked lentils

    1 medium onion

    2 ripe (or peeled) tomatoes

    1 carrot

    1 bell pepper

    1 aubergine

    1 courgette

    2,5 tablespoons olive oil

    2 cups couscous

    Stewed vegetables with couscous

    Preparation

    1. Wash the carrots, onion and tomato. Peel them and, respectively, dice, slice and chop into pieces.

    2. Wash the bell peppers, courgette and aubergine and chop them to pieces.

    3. Braise these vegetables in olive oil.

    4. Leave to cook for about 20 minutes with the lid on the saucepan.

    5. Add the lentils and leave to cook for a few more minutes.

    6. Separately, cook the couscous in water with ½ tablespoon of olive oil.

    7. It's ready to eat.