Tajine with Vegetable Couscous

Ingredients

• 1 tsp saffron powder
• Salt
• 400 g couscous
• 400 ml water
• 2 Zucchini
• 4 tomatoes
• 4 Spring Onions
• 150 g peas (frozen)
• 150 g green beans
• 2 tbsp finely chopped parsley
• 2 Garlic cloves
• 1 dried chili pepper
• 3 tbsp clarified butter
• 200 ml vegetable broth
• Salt
• pepper (ground)

Instructions

1. 1.

   Boil 400 ml water with saffron and a pinch of salt. Pour over couscous, let it absorb for about 10 minutes. Fluff with a fork and keep warm.

2. 2.

   Wash, trim, and slice zucchini into thin rounds. Briefly blanch tomatoes, cool, peel, halve, seed, and chop into small pieces. Wash, trim, and finely chop spring onions. Thaw peas. Wash, trim, cut ends of green beans, and finely chop. Peel garlic cloves and mince finely. Crush dried chili pepper in a mortar.

3. 3.

   Heat clarified butter in a glazed tajine, add green beans and spring onions, sauté for about 3 minutes. Add garlic and chili, cook briefly, then add zucchini, tomatoes, and peas; cover and simmer over low heat for another 3 minutes. Pour vegetable broth over the vegetables, cover, and let it simmer for an additional 5 minutes. Season with salt and pepper. Mix prepared couscous with the vegetables and serve.