Clean the eggplant, zucchini and tomatoes and cut them into thick slices (approx. 1 cm). Cut the peppers lengthwise. Rub the grill or the grill pan with an oiled napkin, as well as all the pieces of vegetable and start grilling them for 4-5 minutes. Even 3 minutes are enough for tomatoes, depending on their ripeness and structure. Cut the grilled vegetables into smaller pieces.
Fry finely chopped onion and garlic in olive oil (3 Tbsp) until golden. Then add a teaspoon of sugar, let it caramelize and add chopped vegetables to the base. Mix for approximately 5 minutes. Add a handful of fresh mint, salt (1 tsp), black pepper, paprika (1 tsp) and juice from half a lemon. Add boiling water (1.5 l) and cook under the lid for another 10 minutes.
Mix the cooked soup, then add the couscous directly to the pot and let it stand for another 10 minutes.
Serve with parmesan cheese, a spoonful of yogurt and mint leaves. Also try using garlic croutons or breadsticks.

3 colored peppers (440 g)
1 eggplant (220 g)
3 tomatoes (640 g)
2 zucchini (500 g)
onion 1 pc
cloves of garlic 2 pcs
olive oil 5 tbsp
granulated sugar 1 tsp
paprika 1 tbsp
couscous 80 g
Parmesan cheese 100 g
lemon 1 pc
fresh mint, salt, black pepper, yogurt, water

servings: 6

preparation time: 40 min