Couscous with zucchini and eggplant with yogurt sauce
257 - -
a quick , easy dish for lent
Ingredients for Couscous with zucchini and eggplant with yogurt sauce
- Couscous - 250 g
- Broth - 1.5 stack.
- Zucchini - 2 PCs
- Eggplant - 1 piece
- Tomato - 300 g
- Yogurt - 500 g
- Parsley - 0,5 Puig.
- Lemon peel - 0.5 tsp.
- Butter - 2 tbsp
- Caviar - 2-3 tbsp
- Pepper Cayenne
Step by step instruction of cooking Couscous with zucchini and eggplant with yogurt sauce
Couscous pour the hot broth and let it brew.
At this time, peel the zucchini and eggplant and slice them into roundels 1 cm. thick.
Cut tomatoes into cubes.
Yogurt mixed with 1 tsp Aivars add salt, pepper , red sweet pepper.
Fry the eggplant and zucchini in small portions until Golden brown; season with salt and pepper. Add the remaining couscous, chopped parsley, diced tomatoes and plums. oil. Mix everything in a pan, add salt, pepper, Ajvar taste and pepper Kana.
On the table served with yogurt sauce.