Couscous with vegetables

Couscous with vegetables

For couscous with vegetables, peel and dice potatoes and carrots. Zucchini and in cubes cut. Finely dice the onion and garlic. Heat the oil in a pan and sauté the vegetables. Set the temperature to the lowest setting, cover with a lid and cook for 10 minutes, stirring occasionally. Rinse off chick peas, drain and add. Cut the tomatoes into cubes and mix with the raisins. Season with pepper, salt, turmeric, coriander and cumin. Add a pinch of cinnamon. Add 0.15 l vegetable stock and simmer covered for 10 minutes. Pour the couscous into a bowl and pour 0.3 l boiling vegetable stock over it. Cover the couscous and let it swell for 5 to 10 minutes. Season the vegetables with lime juice. Loosen the couscous with a fork. Arrange couscous with vegetables on a large plate.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
651 kcal
108 g
20 g
14 g

(C)opyright by Marions Kochbuch