Chicken sausages with pearl couscous

Step 1

Cut the eggplant into cubes of 1 - 2 cm. Cut the red onion into half moons. Cut the red pointed pepper into thin strips. Finely chop or crush the garlic. Chop the coriander coarsely.

Step 2

Bring 200 ml water and 1/4 stock cube per person to the boil in a pan with a lid. Then add the pearl couscous and let it cook for 12-13 minutes. Then drain if necessary.

Step 3

Heat 1/2 tbsp olive oil per person in a frying pan with a lid. Add the garlic, red onion and Middle Eastern spices and sauté for 1 - 2 minutes. Then add the eggplant and cook covered for 4-5 minutes. Finally, add the red pointed pepper and cook covered for another 4 minutes. Finally bake for 1 minute without a lid.

Step 4

Heat 1/4 tbsp butter in a frying pan with a lid. Brown the sausages on all sides for 3 - 4 minutes. Then cover the sausages and cook for a further 3-4 minutes or until the sausages are cooked through.

Step 5

In a bowl, mix the labne with 1/4 tsp sumac per person. Then mix the vegetables including seasoned oil from the pan with the pearl couscous so that the flavors are well absorbed. Season with salt and pepper.

Step 6

Serve the pearl couscous with the stewed vegetables and the seasoned chicken sausages. Add the spiced labne to taste.