This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.
Ingredients
Method
- Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later…)
- Boil another pot water with some salt added to steam the vegetables.
- Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
- Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don’t boil them to death.
- Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
- Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
- Fry the falafel.
- To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.
