A NOMVEX RECIPE
Slow-cooked vegetables & couscous
Plant-based2 servings≈ 40 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Aubergine250 g
- Courgette200 g
- Bell pepper150 g
- Tomato passata250 g
- Couscous160 g
- Olive oil25 ml
- Garlic5 g
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Dice vegetables into 2 cm pieces and chop the garlic.
Cook aubergine and pepper in oil for 8 minutes. Add courgette, garlic and passata. Cover and simmer for 20 minutes, stirring.
Prepare couscous according to its packet. Check the vegetables are tender, season and serve together.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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