Vegetable couscous

Name: Vegetable couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 yellow peppers; 1 (approx. 250 g) Courgette; 375 g Navettes (approx. 4 pieces); 1 (approx. 250 g) Aubergine; 1 can(s) (850 ml) peeled tomatoes; 1/2 l Vegetable broth (instant); 1 Onion; 2 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 Bag of ground saffron (tins); 1/2 TEASPOON ground cinnamon, pimento and cumin; 1 knife tip Cardamom; 1 TABLESPOON Sunflower oil; 300 g Couscous

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 yellow peppers
1 (approx. 250 g) Courgette
375 g Navettes (approx. 4 pieces)
1 (approx. 250 g) Aubergine
1 can(s) (850 ml) peeled tomatoes
1/2 l Vegetable broth (instant)
1 Onion
2 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 Bag of ground saffron (tins)
1/2 TEASPOON ground cinnamon, pimento and cumin
1 knife tip Cardamom
1 TABLESPOON Sunflower oil
300 g Couscous

Directions

1
Clean and wash the peppers, zucchini, navettes and aubergines. Cut peppers into pieces or rhombs, courgettes into slices and turnips into slices. Dice aubergine. Drain tomatoes on a sieve, chop.
2
Bring the stock to the boil, cook the turnips for about 10 minutes. Peel and chop the onion. Peel garlic, crush finely. Heat olive oil in a wide saucepan. Brown the aubergine cubes in it. Add bell pepper, zucchini, onion and garlic and braise.
3
Add tomato juice, navettes and stock. Season with salt, cayenne pepper, 1/2 jar of saffron, cinnamon, allspice, cumin and cardamom. Simmer covered for 5-10 minutes. During the last 2 minutes add tomato pieces.
4
Season again, keep warm. Bring 1/4 litre of salted water to the boil, remove from heat, stir in oil and couscous. Leave to swell for 3-5 minutes until all liquid has been absorbed. Place back on the stove and stir several times with a fork to make the couscous loose and granular.
5
Arrange on a plate with the vegetables.