← All recipes

🍽️ Vegetable Pan with Couscous

568 kcal · 30 min · 4 servings

Ingredients

• 400 g Couscous
• 400 ml Water
• Salt
• 3 small Zucchini
• 4 Tomatoes
• 150 g Pumpkin Flesh
• 1 small Eggplant
• 100 g Cabbage Leaf
• 100 g Chickpeas
• 100 g Green Beans
• 4 Sprigs Fresh Cilantro
• 2 Garlic Cloves
• 1 Dried Chili Pepper
• 3 tbsp Ghee
• 1 pinch Saffron Powder
• 0.25 l Vegetable Broth
• Salt
• Pepper (from the mill)
• Parsley (or Cilantro Leaves for Garnish)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Pour the boiling water over the couscous.
3. 3. Let the couscous swell for five minutes.
4. 4. Fluff up the couscous with a fork.
5. 5. Keep the couscous warm.
6. 6. Wash the zucchini.
7. 7. Cut the zucchini into thick sticks.
8. 8. Wash the tomatoes.
9. 9. Halve the tomatoes.
10. 10. Remove the core of the tomatoes.
11. 11. Cut the tomatoes into pieces.
12. 12. Cut the pumpkin flesh into coarse cubes.
13. 13. Wash the eggplant.
14. 14. Cut the eggplant into coarse cubes.
15. 15. Wash the beans.
16. 16. Clean the beans.
17. 17. Cut off the ends of the beans.
18. 18. Halve the beans if they are very large.
19. 19. Wash the white cabbage.
20. 20. Cut the white cabbage into strips.
21. 21. Peel the garlic clove.
22. 22. Finely chop the garlic.
23. 23. Crush the chili pepper in a mortar.
24. 24. Heat ghee in a large pan.
25. 25. Add the pumpkin flesh to the pan.
26. 26. Add the beans to the pan.
27. 27. Add the white cabbage to the pan.
28. 28. Stew the vegetables for four minutes.
29. 29. Add the garlic to the pan.
30. 30. Add the chili to the pan.
31. 31. Stew the garlic-chili mixture briefly.
32. 32. Add the zucchini to the pan.
33. 33. Add the eggplant to the pan.
34. 34. Cover the pan.
35. 35. Stew the vegetables over low heat for four minutes.
36. 36. Dissolve saffron in the vegetable broth.
37. 37. Pour the saffron broth over the vegetables.
38. 38. Stir the tomatoes into the vegetables.
39. 39. Stir the chickpeas into the vegetables.
40. 40. Cover the pan.
41. 41. Simmer the vegetables for five minutes.
42. 42. Season the dish with salt.
43. 43. Season the dish with pepper.
44. 44. Arrange the finished couscous on a plate.
45. 45. Place the vegetables over the couscous.
46. 46. Garnish the dish with parsley or coriander leaves.
47. 47. Serve herb yogurt on the side.
48. 48. Alternatively, cook the vegetables in a tajine if you have one.
49. 49. Note that the cooking behavior of the tajine is similar to that of the Roman pot.

Nutrition per serving

• kcal: 568
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 86 g