World cuisine
Vegetable couscous
Fluffy Moroccan semolina with steamed spiced vegetables.
VegetarianVegan
Ingredients
- 300 g couscous
- 1 zucchini
- 2 carrots
- 1 onion
- 200 g cooked chickpeas
- 1 tomato
- 1 teaspoon ras el hanout
- 1 teaspoon cumin
- 700 ml vegetable stock
- 3 tablespoons olive oil
- 1 teaspoon salt
Step-by-step
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- Put the onion in the mixing bowl and chop 3 sec/speed 5.
- Saute with the oil 5 min/120°C/spoon speed.
- Add the spices and toast 1 min/120°C/speed 1.
- Add diced carrot and zucchini, tomato and chickpeas.
- Pour in the stock and the salt and set 15 min/100°C/reverse/spoon speed.
- Place the couscous in a bowl and pour hot broth from the stew over it.
- Cover the couscous for 5 minutes and then separate the grains with a fork.
- Serve the couscous crowned with the vegetables and their broth.
Tips
- A splash of oil when hydrating prevents it from clumping.
- Add raisins or almonds for a sweet touch.
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