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Vegetable Stew With Couscous
This stew is perfect for winter. I wake up and realize it rained last night — now’s the perfect time to put a pot on the cooktop.
I put all the vegetables I have available in the pot so it will get more colorful.
You can eat it on its own, meaning without the couscous. I like vegetables — hummus chickpeas, soft potatoes, zucchinis and carrots.
Serve it with couscous and some vegetables on top.
3 – 4 Servings
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.
