Servings:
4
Prep time:
50
Cooking time:
60
INGREDIENTS
- - 400 g of couscous
- - 300 g of green beans
- - 300 g of boiled chickpeas
- - 1 eggplant
- - 1 zucchini
- - 1 onion
- - 8 tomatoes, peeled
- - 1 clove of garlic
- - 1 bell pepper, yellow
- - 1 bell pepper, green
- - 1 red pepper
- - 1 tablespoon tomato, passed
- - 4 tablespoons of extra virgin olive oil
- - 2 tablespoons of raisins
- - 1 teaspoon of cumin
- - 1 teaspoon paprika
- - 200 ml of vegetable stock
- - salt
- - pepper
- - 1 liter of water
INSTRUCTIONS
- Prepare the couscous. While cooking clean the vegetables. Slice and dice without peeling, eggplant and zucchini. Cut the peppers into strips. Chop the onion. Wash and cut the green beans into small pieces.
- In a pan with two tablespoons of olive oil saute the zucchini and eggplant, then drain them on absorbent kitchen paper.
- In the same pan, add a tablespoon of oil still out and share the green beans, peppers and chilli, cook for 10 minutes, stirring frequently. At the end, add the zucchini and eggplant aside.
- In another pan with the remaining oil, dried minced onion, add the chopped tomatoes and crushed garlic. Cook for five minutes. Together the two pans of cooked vegetables, add the chickpeas with all their broth, cover and cook for another 10 minutes.
- Separately, in a saucepan, prepare a sauce with the pureed tomatoes, raisins, broth, cumin, paprika, salt and pepper. Bake for about 10 minutes.
- Put the couscous on a plate, in the center put the vegetables mixed with chickpeas. Drizzle with a little sauce and serve immediately bringing to the table also the advanced the sauce.
