In 2 tablespoons of hot sesame oil, cook the onion and carrot.
Add in the paprika and braise shortly.
Add in the garlic, mint, Vegeta Chicken Stock Powder and stew for a short time, while continually adding small amounts of water.
In a pan, without any oil, cook the eggplant cubes and set aside.
In the left over sesame oil, cook the zucchini for a short time and add to other prepared vegetables.
Place the couscous into boiling, salted water, bring to boil and remove from heat.
To the prepared vegetables add tofu and tomato, then braise shortly.
Just prior to completing the recipe stir in the couscous.
Serve hot with garden salad.