Couscous
Ingredients
- potato or turnip | 3
- carrot | 3
- zucchini | 2
- celery rib | 2
- chickpeas | 200g
- onion | 2
- tomato paste | 4 Tsp
- ras el hanout | 2 tsp
- harissa | 1 tsp
- laurel leaf | 1
- black pepper corn | 5
Steps
In a pot cooke the tomato paste and harissa in some oil.
Add the spices and cook at low fire.
Add a tidbit of water if it starts to stick to the bottom.
Chop the onions and add them to the pot.
Cut the potatoe, turnip, celery and carrots into chunks and add them to the pot.
Add some bouillion or water to cover the vegetables. Cook for 20 minutes.
Add the pumpkin to the pot. Cook for 5 minutes.
Cut the zucchini into chunks, remove their seeds and add them to the pot.
Add salt and pepper.
Cook until all veggies are tender. Add the chickpeas for the
last 20 minutes as they cook faster than the rest or at the end if they are already cooked.
Prepare some couscous. Rinse it, add some salt and oil and steam it for 10 minutes.
Notes
- To make a quick bouillon you can use the skin and ends of the veggies. Roast them a bit, then boil them for 15 minutes and strain.
- This can be made with meat as well. Cook the meat at the begining with the onions, then
take it out while cooking the rest and add it back for the last 20 minutes of cooking.
- Best to steam the couscous on top of the bouillon.
- It is possible to do this with any seasonal veggies combination.