Pink couscous with samfaina-style vegetables

Method

1. Put the diced onion in a frying pan with a little oil. Add the chopped garlic.
2. Dice the peppers and add them.
3. Peel and grate the carrot and add it.
4. Peel the aubergine, dice it and add it.
5. Peel the courgette, dice it and add it.
6. Add the chives and basil, along with salt, parsley and thyme to taste, and let the vegetables cook.
7. When they’re soft, add the crushed tomatoes and leave for about 10 min so the tomato cooks.
8. In a bowl, mix the couscous well with the grated beetroot. Add water according to the packet instructions and let the couscous absorb it.
9. Stir the couscous well and add oil and salt

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 430 g	100 g	% IR*	Share
Energy	340 kcal	79 kcal	17 %
Fat	1.2 g	0.3 g	2 %
of which saturates	0.1 g	0 g	1 %
Carbohydrate	71 g	17 g	27 %
of which sugars	14 g	3.3 g	16 %
Fibre	11 g	2.6 g	—
Protein	13 g	3 g	26 %
Salt	0.3 g	0.1 g	5 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Grated beetroot: 30 g per serving

Photos