John Myers
Tunisian Vegetable Couscous
The perfect tunisian vegetable couscous recipe with a picture and simple step-by-step instructions.
- 1 Fresh onion
- 2 Garlic cloves
- 1 Chilli red fresh
- 3 tbsp Olive oil
- 3 Carrots
- 4 Zucchini
- 3 tbsp Tomato paste
- 1 tsp Harissa paste
- 500 g Sieved tomatos
- 300 g Mushrooms
- 400 g Cocktail tomatoes
- 200 g Fresh spinach
- 1 bunch Fresh smooth parsley
- 2 cups Couscous
- 1 Can Chickpeas canned drained
- 1 tsp Vegetable broth powder
- 1 tbsp Cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric spice
- 0,5 tsp Cinammon
- Salt
- 1 tbsp Agave syrup
- Lemon fresh
- Chop the onion, chilli and garlic and fry with the cumin in the hot oil in a large saucepan. Meanwhile, roughly chop the carrots, add them, and sauté them. Roughly cut the zucchini and add. After a short frying time, sweat the tomato paste and harissa paste. Pour in the tomato puree and simmer with the lid closed.
- Wash the mushrooms, tomatoes and spinach in the meantime. When the carrots are slightly soft, add the ground spices, agave syrup, mushrooms and tomatoes with a little salt, put the lid back on and simmer for another five minutes.
- In the meantime, pour the couscous with the vegetable stock with hot water (about the same amount), stir and allow to swell with the drained chickpeas.
- Chop the parsley, put the spinach in the saucepan, let it collapse, add the parsley and lemon juice and season with salt. Serve with the lukewarm couscous.
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