Couscous with Vegetables

Ingredients

• 400 g couscous
• 400 ml water
• Salt
• 2 small zucchini
• 4 tomatoes
• 3 Carrots
• 1 small eggplant
• 100 g white cabbage leaf
• 100 g chickpeas
• 100 g green beans
• 4 sprigs fresh coriander
• 2 Garlic cloves
• 1 dried chili pepper
• 3 tbsp clarified butter
• 1 tsp saffron powder
• 250 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 30 g pine nuts
• parsley (for garnish)

Instructions

1. 1.

   Add boiling salted water to the couscous and let it swell for 5 minutes. Fluff the couscous with a fork and set aside warm.

2. 2.

   Wash the zucchini and cut into thicker sticks.

3. 3.

   Wash the tomatoes, halve them, remove seeds, and chop into pieces.

4. 4.

   Peel the carrots, quarter or eighth them lengthwise, and cut into sticks.

5. 5.

   Wash the eggplant and cut into large cubes.

6. 6.

   Wash the green beans, trim ends, and if necessary halve them.

7. 7.

   Peel a garlic clove and finely mince it. Crush the dried chili pepper in a mortar.

8. 8.

   Heat clarified butter in a large pan, add carrots and beans, and sauté for 4 minutes. Add garlic and chili, cook briefly, then add zucchini and eggplant; cover and simmer over low heat for 4 minutes. Deglaze with vegetable broth, stir in tomatoes and chickpeas, and let it simmer covered for another 5 minutes. Season with salt, pepper, and saffron.

9. 9.

   Distribute the prepared couscous onto a plate, arrange the vegetables on top, and garnish with parsley leaves.