Vegetable Tagine with Couscous

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice the onion and cut the carrots and courgettes into bite-sized pieces. Heat the oil in a saucepan and soften the onion and carrots for 5 minutes.

   5:00
2. 2

   Add the ras el hanout and toast briefly. Add the courgettes, passata, drained chickpeas and 150 ml water.

3. 3

   Season with salt, cover and simmer for 20 minutes until the vegetables are tender.

   20:00
4. 4

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

   5:00
5. 5

   Spoon the couscous onto plates and top with the vegetable tagine.