Colorful asparagus and vegetable couscous

Ingredients for 2 servings:

• 150 g couscous
• 600 g salt water or broth
• ½ tsp Ras el Hanout
• 150 g asparagus, green
• 1 large tomato(s)
• 1 bell pepper
• salt and pepper
• chili

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

refined with Ras el Hanout

Take the asparagus and cut off the bottom end, then remove some of the skin from the bottom end. Wash the tomato and remove the stem. Wash the bell pepper, halve, deseed, and dice it. Cut the vegetables into small pieces and fry the asparagus, then add the bell pepper and finally the tomato. Meanwhile, let the couscous swell in the boiling liquid for 10 minutes, stirring continuously. Add the ras el hanout during this time. Meanwhile, season the vegetables with salt, pepper, and chili and fold into the cooked couscous. Season to taste with salt, pepper, and chili and serve warm in plates.