Couscous with vegetables

Ingredients for 4 servings:

• 500 g potatoes
• 4 zucchini
• 3 garlic cloves
• 4 tomatoes
• 1 onion(s)
• 3 tbsp olive oil
• 4 carrots
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp cinnamon
• 200 g chickpeas
• 50 g raisins
• 400 g couscous
• 500 ml vegetable stock
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A wonderfully light dish from Morocco – feast without a guilty conscience!

Peel and dice the potatoes. Dice the garlic and onions, and also clean and dice the remaining vegetables (about 2×2 cm). Heat the oil in a large pot and sauté the vegetables with the garlic and onions. Add the spices and raisins and simmer for about 10 minutes. Pour the hot broth over the (instant) couscous, cover, and let stand for 5-10 minutes. Fluff with a fork. Season the vegetables with salt, pepper, and lemon juice. Serve the couscous and vegetables together. Tip: Mint yogurt makes a delicious side dish. Mix the yogurt with finely chopped mint, lemon juice, salt, and pepper. This yogurt dip adds a special touch. Be sure to try it with this dish.