Vegetable couscous salad

Ingredients for 4 servings:

• 300 g couscous
• 625 ml vegetable broth
• 1 tbsp turmeric
• 100 g apricot(s), dried
• ½ orange(s), juice
• 300 g carrot(s)
• 1 zucchini
• 1 eggplant(s)
• 2 tomatoes
• 1 tbsp rapeseed oil
• 2 cloves garlic
• 1 onion(s)
• 1 bay leaf
• 1 stalk(s) cinnamon
• 3 stalks of thyme
• 1 tsp coriander
• salt and pepper
• chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a Moroccan recipe

Dice the dried apricots, pour over orange juice, and let stand for about 20 minutes. Finely chop the onion and garlic. Peel and slice the carrots, wash and dice the zucchini and eggplant. Wash and slice the tomatoes. Heat the oil in a pan and fry the garlic and onion. Add the carrots, zucchini, and eggplant and fry briefly. Add the bay leaf, cinnamon stick, coriander seeds, and thyme, pour in 125 ml of vegetable stock, and simmer for 15 minutes. Place the couscous in a bowl, sprinkle with turmeric, pour in 500 ml of vegetable stock, and let stand for 5 minutes. Remove the spices from the vegetable ragout and season with salt, pepper, and chili. Then add the dried apricots and tomatoes and mix with the couscous.