Couscous Vegetable Tajine

Ingredients

• Salt
• 300 g instant couscous
• 3 small zucchini
• 4 tomatoes
• 150 g pumpkin flesh
• 1 small eggplant
• 100 g green beans
• 100 g white cabbage
• 2 Garlic cloves
• 1 dried chili pepper
• 3 tbsp clarified butter
• 1 tsp saffron powder
• 0.25 l Vegetable broth
• 100 g canned chickpeas
• 4 sprigs fresh cilantro
• Salt
• pepper (ground)
• parsley
• coriander (for garnish)

Instructions

1. 1.

   Add 600 ml boiling salted water to the couscous and let it absorb for 5-10 minutes. Fluff with a fork and keep warm.

2. 2.

   Wash zucchini and cut into thick sticks. Wash tomatoes, halve, core, and chop into pieces. Cut pumpkin flesh into large cubes. Wash eggplant and cut into large cubes. Wash green beans, trim ends, and split if needed. Slice white cabbage into strips. Peel garlic cloves and finely mince. Crush the dried chili pepper in a mortar.

3. 3.

   Heat clarified butter in a tajine, add pumpkin, green beans, and white cabbage, and simmer for 4 minutes. Add garlic and chili, cook briefly, then add zucchini and eggplant; cover and simmer on low heat for another 4 minutes. Pour saffron with vegetable broth over the vegetables, stir in tomatoes and chickpeas, and cook covered for an additional 5 minutes.

4. 4.

   Season with salt and pepper. Arrange finished couscous on a platter, top with the cooked vegetables, garnish with parsley or coriander leaves, and serve with herb yogurt.