Couscous with peppers

Ingredients for 4 servings:

• 500 g couscous
• 100 g raisins
• 3 bell peppers
• 1 vegetable onion(s)
• 300 ml broth
• ½ tsp spice mix (Harissa)
• 400 g chickpeas (can)
• 3 tbsp olive oil
• 300 ml water, hot
• 1 pinch(s) cumin
• Salt
• oil
• e.g. pine nuts

Instructions

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

Soak the raisins in hot water and let them soak for 20 minutes. Soak the couscous in a quarter liter of water and let them soak. Then steam it in a fine sieve (possibly lined with a kitchen towel) over a pot of boiling water for 12 minutes. Cut the peppers and onions into eighths and sauté them in a pan with hot oil until translucent. Add the drained chickpeas, raisins and stock and season with harissa, salt and cumin. Cover and sauté over low heat for 10 minutes. Toast the pine nuts in a dry pan over medium heat until golden brown. Arrange the couscous in a ring on a large platter. Place the vegetables in the center and sprinkle with pine nuts.