Classic Seven-Vegetable Couscous

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Chop 1 onion and sauté in 2 tbsp olive oil. Add 2 tsp ras el hanout and 2 chopped tomatoes.

2. 2

   Cut 2 carrots, 200 g swede and 1 courgette into chunks and simmer with 1 can of rinsed chickpeas and 600 ml water for 35 minutes.

   35:00
3. 3

   Pour 300 ml boiling salted water over 250 g couscous, cover, leave to swell for 5 minutes and fluff up with a fork.

   5:00
4. 4

   Arrange the couscous on plates and spoon the vegetables and their broth over the top.