Vegetable Couscous from Morocco

Summary

Ingredients

• 400 g couscous
• 1 pinch saffron powder
• salt

For the vegetables:

• 2 small zucchini
• 4 tomato (s)
• 1 bunch spring onion (s)
• 150 g peas
• 150 g beans, reen
• 2 cloves garlic)
• 1 chilli pepper (s), dried
• 3 tablespoon clarified butter
• 2 tablespoon parsley, chopped
• 0.25 liter ¼ vegetable stock, (instant)
• salt
• pepper
• Parsley or coriander leaves for garnish

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Instructions

1. Pour the couscous into a bowl. Bring 400 ml of water with saffron and a little salt to the boil, pour it over the couscous and let it soak for 5 minutes. Fluff the couscous with a fork and keep warm.
2. Wash the zucchini, remove the stem and cut into thin slices. Scald the tomatoes briefly, rinse, peel, halve, core and dice the pulp. Wash, clean and chop the spring onions. Thaw the peas. Wash, clean and chop the beans. Peel garlic and chop finely. Crush the chilli in a mortar.
3. Heat the clarified butter in a pan and sauté the beans and spring onions for 3 minutes. Sauté the garlic and chilli briefly, then add the zucchini, tomatoes and peas, cover and simmer, season with salt and pepper. Mix the finished couscous with the vegetables and arrange on a platter.
4. Tip: If you have an original tagine, you can also cook the vegetables in it, the cooking behavior is similar to that of the Römertopf - and then mix it with the couscous.