Braised vegetables with couscous

Ingredients for 2 servings:

• 2 tbsp olive oil (extra virgin)
• 1 onion(s), cut into rings
• 1 tbsp mustard seeds
• 2 tsp cumin, ground
• 2 tsp sweet paprika powder
• 1 clove(s) garlic, squeezed
• 2 tbsp ginger, grated
• 2 stalk(s) celery, cut into pieces
• 2 carrots, sliced
• 2 parsnips, cut into pieces
• 1 zucchini, sliced
• 200 g chickpeas from the can
• 400 ml vegetable stock
• 1 tsp Persian herbs (Ghorme Sabzi)
• Parsley, flat
• e.g. couscous
• possibly clove powder
• possibly nutmeg
• possibly cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan and sauté the onion rings until translucent and browned. Add the mustard seeds, cumin, paprika, garlic, and ginger and fry briefly. Add the vegetables and stir. Deglaze with the broth and bring to a boil. Reduce the heat. Add the ghorme sabzi and simmer with the lid slightly on for about 30 minutes. Finally, add the chopped parsley (if desired). Prepare the couscous according to the instructions and serve. For something a little more exotic, you can use a ready-made Arabic spice blend à la “Ras el Hanout” instead of the cumin, or add a pinch each of clove powder, nutmeg, and cinnamon. Ghorme sabzi is a very spicy Persian herb blend consisting of dried leeks, parsley, coriander, spinach, and fenugreek.