North African vegetable couscous

Ingredients for 4 servings:

• 250 g couscous
• 3 tbsp oil
• 1 onion(s)
• 2 garlic cloves
• 1 tsp sweet paprika powder
• 1 can of tomatoes, peeled, 400 g
• 300 ml vegetable stock
• ½ tsp cinnamon powder
• 1 pinch of saffron
• 300 g zucchini
• 300 g eggplant(s)
• 300 g carrot(s)
• 3 tsp harissa paste
• ½ tsp salt

Instructions

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

vegetarian

Prepare the couscous according to the package instructions. Peel and finely chop the garlic and onion. Purée the peeled tomatoes in a blender. Peel, trim, and chop the zucchini, eggplant, and carrots into small pieces. Heat the oil in a saucepan and fry the onion and garlic. Add the paprika and fry while stirring. Add the tomatoes, stock, cinnamon, saffron, and chopped vegetables. Season with salt. Bring to a boil, cover, and simmer, stirring occasionally, until the vegetables are soft. Stir in the harissa. Serve with the cooked couscous.