Quick couscous vegetables

Ingredients for 3 servings:

• 2 onions
• 1 tbsp tomato paste
• 1 tsp vegetable broth
• 1 class can/n tomato(s) , (Pizza tomatoes)
• 1 small can of chickpeas
• 1 small can of artichoke hearts
• ½ tsp spice mix (Ras el Hanout)
• 1 cm harissa (paste)
• 250 g couscous, instant
• Salt
• olive oil
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

as a side dish to meat skewers, lamb loin or merguez

Chop the onions and sauté them in oil in a deep pan. Add the tomato paste and fry briefly. Gradually add a little water until the tomato paste thickens into a sauce. Now add the pizza tomatoes, vegetable stock, chickpeas, and chopped artichoke hearts, along with the ras el hanout, harissa, and salt, and simmer over low heat. Meanwhile, prepare the instant couscous according to the package instructions. Since it’s quite quick, you can start while everything else is simmering. To serve, scatter the vegetables over the couscous. We like to eat this as a side dish with marinated lamb loin. It also goes well with other types of meat, such as grilled skewers, chicken thighs, or merguez. You can sear the meat in the deep pan and then finish cooking it in the oven. The pan with the meat stock is then used for the above recipe so that the flavor is absorbed into the vegetables.