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🍽️ Fruity Vegetable Stew with Couscous

707 kcal · 30 min · 4 servings

Ingredients

• 500 g fine pre-cooked couscous
• 1 can cooked chickpeas
• 10 ripe apricots
• 1 stalk leek
• 2 vegetable onions
• 1 red bell pepper
• 2 small zucchini
• salt
• pepper (from the mill)
• 1 tsp cayenne pepper
• 0.5 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp ghee (or butter)
• 2 tbsp olive oil
• 200 ml vegetable broth

Instructions

1. 1. Wash the apricots thoroughly.
2. 2. Halve the apricots and remove the pits.
3. 3. Wash the leek.
4. 4. Cut the leek in half lengthwise.
5. 5. Cut the leek into long strips.
6. 6. Peel the onions.
7. 7. Cut the onions into thin wedges.
8. 8. Wash the bell pepper.
9. 9. Halve the bell pepper.
10. 10. Remove the core of the bell pepper.
11. 11. Cut the bell pepper into wedges.
12. 12. Wash the zucchini.
13. 13. Slice the zucchini thinly lengthwise.
14. 14. Prepare the couscous according to the package instructions.
15. 15. Fluff the cooked couscous well with a fork.
16. 16. Add some butter to the couscous.
17. 17. Place the pan with couscous and butter back on the stove briefly.
18. 18. Heat ghee and oil in a high-sided pan.
19. 19. Fry the bell pepper and zucchini well while stirring.
20. 20. Add the apricots, leek, and onions to the pan.
21. 21. Sauté the vegetables briefly.
22. 22. Deglaze the vegetables with vegetable broth.
23. 23. Add the chickpeas to the pan.
24. 24. Add cayenne pepper to the pan.
25. 25. Add cumin to the pan.
26. 26. Add lemon juice to the pan.
27. 27. Cover the pan.
28. 28. Let the dish cook on low heat for 15 minutes.
29. 29. Season the ragout with salt and pepper.
30. 30. Serve the ragout with the couscous.

Nutrition per serving

• kcal: 707
• Protein: 25 g · Fett/Fat: 13 g · Carbs: 118 g