Vegetable couscous

A dish that is firmly anchored in my family tradition is Couscous. Easy to prepare and yet very complex in its flavors, it brings back childhood memories. A kind of comforting, safe and homely feeling. Whenever I eat Couscous, I think of my mother.

The cooked vegetables in the deliciously aromatic tomato broth give you a warm feeling of safety and you simply feel energetic and happy after a couscous.

This is a vegetarian version. For a version with meat, chicken, lamb or the spicy Merguez sausages would be the perfect fit.

For 4 servings

approximately 30 min.

Ingredients:

• 250 g Cous Cous

• 200 ml Vegetable broth powder

• Olive oil

• 1 Onion

• 1-2 garlic cloves

• 1 can of Chick peas

• 1 Zucchini

• 1 Tomatoes in a can

• Hand full of Coriander

• 2 Carrots

• Salt

• Garam masala

• 1-2 bay leaves

Note: Parsley fits perfectly as well

For the CousCous:

1. Boil the water in the kettle, mix the water with the vegetable stock powder. Put the couscous in a bowl, add the vegetable stock and cover with a lid.

2. After about 5 min. the couscous is ready. Fluff it up a little with a fork and refine it with a little olive oil and salt.

For the Veggies:

1. Cut the onion into pieces, partially peel the zucchini and quarter it lengthways, peel and halve the carrot and cut into pieces.

2. Add 2 tbsp of olive oil in your pan and fry your onions over medium heat for about 1 min. Then add the pressed garlic and the carrots.

3. Add a little bit of water to the dish, add the tomatoes from the can, bay leafs, garam masala, chili powder, salt and pepper. Cook everything for about 10 min.

4. Add your precooked chick peas from the can and the zucchini to your dish and let simmer for about 3 min.

5. Chop up some fresh coriander leaves.

6. season to taste and let everything sit there for about 5 min.

7. Serve the CousCous on a plate and add the vegetable stew, sprinkle with fresh coriander.

Enjoy and dive in! :)