Stewed Vegetables with Couscous
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil (extra virgin)
- 1 onion (s), cut into rings
- 1 tablespoon mustard seeds
- 2 teaspoons ground cumin
- 2 teaspoons paprika powder, noble sweet
- 1 clove garlic, pressed
- 2 tablespoon ginger, grated
- 2 stalks celery, cut into pieces
- 2 carrot (s), sliced
- 2 parsnips, cut into pieces
- 1 zucchini, sliced
- 200 g canned chickpeas
- 400 ml vegetable stock
- 1 teaspoon herbs, Persian mixture (Ghorme Sabzi)
- Parsley, smooth
- couscous
- clove possibly powder
- possibly nutmeg
- possibly cinnamon
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan and sweat the onion rings in it until they are translucent to brown. Add mustard seeds, cumin, paprika powder, garlic and ginger and fry briefly. Add the vegetables and stir. Deglaze with the broth and bring to the boil. Reduce the heat.
- Add Ghorme Sabzi and simmer everything for about 30 minutes with the lid lightly on. Finally add the chopped parsley (if you like). Prepare the couscous according to the instructions and serve with it.
- If you like it a little more exotic, you can use a ready-made Arabic spice mixture à la Ras el Hanout or a pinch of clove powder, nutmeg and cinnamon instead of the cumin.
- By the way, Ghorme Sabzi is a very spicy Persian herbal mixture consisting of dried leeks, parsley, coriander, spinach and fenugreek.
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