Vegetable Couscous

Cook the beets in the clear soup for 10 minutes. Sauté the melanzane in the oil. Add onion, bell bell pepper, zucchini and garlic and sauté. Add tomato juice, beets and clear soup. Mix in salt and spices. Cover and simmer gently for 10 min. 2 min before end of cooking time, add tomatoes. Boil salted water and remove from stove.

Add sunflower oil or other vegetable oil and couscous. Swell for 10 min until all liquid is absorbed. Stir several times with a fork. Arrange on a platter with the vegetables.

Tip: Stock up on high-quality spices – it pays off!

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