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Vegetable Casserole with Couscous
I’ve been asked several times to give the recipe for the vegetables served on top of the Couscous; it has taken some time, but here it is. A Couscous dish with plenty of vegetables served generously on top.
Ingredients:
Onion, diced
3 medium potatoes, finely chopped
3 tomatoes, grated
Half a kilo of pumpkin, diced / 2 zucchini
Half a cup of chickpeas (frozen)
2 carrots, sliced
A flat spoon of sugar
3 cups of water
A heaped spoon of Moroccan paprika
Half a teaspoon of turmeric
A tablespoon of broth
Half a teaspoon of black pepper
A third of a teaspoon of salt
Preparation:
1. Heat a pot with 3 tablespoons of oil, start frying the onion for about a minute, add the rest of the vegetables, stir for about a minute, add water and spices, bring to a boil, cover a little, reduce heat and cook for about 40 minutes.
2. Prepare the couscous according to the instructions and serve with the vegetables.
