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Vegetable couscous

Mains, Vegetables and Fruits

A vegetable dish coming from Marocco.

Ingredients

Recipe for 4 persons

For the couscous

300 Gr
Couscous
150 Gr
Frozen shelled horse beans
1 Unit(s)
Onion
2 Unit(s)
Turnip
2 Unit(s)
Carrot
2 Unit(s)
Italian tomatoes
2 Unit(s)
Zucchini
4 Unit(s)
Artichoke heart
50 Gr
Chickpeas
100 Gr
Butter
15 Ml
Ras el hanout
2 Liter(s)
Vegetable stock
8 Clove(s)
Garlic
60 Ml
Harissa
  • Olive oil
  • Salt and pepper

Preparation time: 90 min

  • For the preparations
    Peel and mince the onion.Peel and cut the carrots and the turnips in big pieces.Slice the tomatoes and the zucchinis.Dice the artichoke.With your fingers, work the couscous with some oliv oil.
  • For the couscous
    In a big pot with oliv oil, sweat the onion and hte garlic, add the vegetables and the chickpeas, cover with the vegetable stock.Add the ras el-hanout, bring it to boil and let it cook around one hour on medium heat until the vegetables get tender.20 minutes before the end of the cooking, pour 600 ml of hot stock on the couscous, cover it and let it cook, just before serving work the cousocus with the butter and fix the seasonning.Serve the couscous on the side, and some harissa on the side also.

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