Couscous With Vegetables

Name: Couscous With Vegetables
Total time: 1 h 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: Couscous; Salt; Zucchini; Tomatoes; Carrots; Eggplants; White cabbage; Chickpeas; Green beans; Coriander; Garlic; Chili pepper; Butter; Saffron; Vegetable stock; Pepper; Pine nuts; Parsley

Hungry for Moroccan food? Try this easy vegetarian couscous recipe with mixed vegetables and pine nuts

02 May, 2012

serves for

total time

1 HR 15 MIN

ingredients

Couscous

300 g

Salt

To taste

Zucchini

2 each, small

Tomatoes

4 each

Carrots

3 each

Eggplants

1, small

White cabbage

100 g leaves

Chickpeas

100 g

Green beans

100 g

Coriander

4 sprigs, fresh

Garlic

2 cloves

Chili pepper

1, dried

Butter

45 ml, clarified

Saffron

1 pinch

Vegetable stock

250 ml

Pepper

To taste, freshly

Pine nuts

30 g

Parsley

To taste, as garnish

Preparation

Pour 300 ml boiling salted water on to the couscous and leave to swell for 5 minutes.
Fluff up the couscous with a fork and keep warm.
Wash the zucchini and cut into thickish sticks.
Wash, halve and deseed the tomatoes and cut into pieces.
Peel the carrots, cut into four or eight lengthwise and then into sticks.
Wash and roughly dice the eggplant.
Wash and trim the beans, cut off the ends and cut in half if necessary.
Peel and finely chop the garlic.
Crush the chili pepper in a mortar.
Heat the clarified butter in a large frying pan, add the carrots and beans and cook gently for 4 minutes.
Add the garlic and chili and cook all together for a short time.
Then add the zucchini and eggplant, cover and cook over a low heat for 4 minutes.
Deglaze with vegetable stock, stir in the tomatoes and chickpeas, cover and simmer for a further 5 minutes.
Season with salt, pepper and saffron.
Toast the pine nuts in an ungreased frying pan.
Transfer the couscous to a terracotta dish and place the vegetables on top.
Scatter with the toasted pine nuts and garnish with parsley or coriander.