Couscous with vegetable ragout

Name: Couscous with vegetable ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Carrots; 1/2 l Vegetable broth; 3 yellow peppers; 300 g Tomatoes; 1 collar Spring onions; 2 Courgette; 2 stem(s) Mint; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 300 g Couscous (pre-cooked, granular durum wheat semolina); 20 g Butter or margarine; 7-10 Tbsp chopped parsley; 7-10 Tbsp Mint

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Carrots
1/2 l Vegetable broth
3 yellow peppers
300 g Tomatoes
1 collar Spring onions
2 Courgette
2 stem(s) Mint
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
300 g Couscous (pre-cooked, granular durum wheat semolina)
20 g Butter or margarine
7-10 Tbsp chopped parsley
7-10 Tbsp Mint

Directions

1
Peel, wash and cut the carrots into small pieces. Cook in boiling broth for about 8 minutes. Take out, keep stock. Clean, wash and chop peppers, tomatoes, spring onions and zucchini.
2
Mint wash and chop. Peel garlic and press it through the garlic press. Heat olive oil and sauté garlic in it. Fry carrots, peppers, zucchini and spring onions in it, turning them over. Season with salt, pepper, mint and cumin.
3
Deglaze with the broth. Bring to the boil briefly, add tomatoes, cook for another 3-5 minutes, season again. Bring 300 ml salted water to the boil, remove from heat and add couscous. Cover and let it swell for about 5 minutes.
4
Add fat and let it melt. Loosen up with a fork. Serve couscous and vegetables sprinkled with chopped parsley and mint garnish.