Summary

Ingredients

• 250 g couscous
• 3 tablespoon oil
• 1 onion (s)
• 2 cloves garlic)
• 1 teaspoon paprika powder, noble sweet
• 1 can tomato (s), peeled, 400 g
• 300 ml vegetable stock
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch saffron
• 300 g zucchini
• 300 g auberine (s)
• 300 g carrot (s)
• 3 teaspoons harissa paste
• 0.5 teaspoon ½ salt

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Instructions

1. Prepare the couscous according to the instructions on the packet.
2. Peel and finely chop the garlic and onion. Puree the peeled tomatoes in the blender. Peel and clean zucchini, aubergines and carrots and cut into small pieces. Heat the oil in a saucepan and fry the onion and garlic in it. Add paprika powder and stir-fry. Add tomatoes, broth, cinnamon, saffron and pieces of vegetables. Season to taste with the salt. Bring to the boil, cover and simmer, stirring occasionally, until the vegetables are soft. Stir in the harissa.
3. Serve with the cooked couscous.