Couscous with Vegetables

1. 1

   Soak the couscous in cold water for 10 minutes to loosen the grains.

2. 2

   Then steam over a saucepan of boiling water or stock for a further 5 minutes.

3. 3

   This prevents the couscous from getting sticky and lumpy.

4. 4

   Meanwhile burn the outside of the pepper over a naked gas flame.

5. 5

   When the skin is black place pepper into plastic bag and seal.

6. 6

   Rub from the outside to remove all the pepper skin.

7. 7

   Roast the aubergine and zucchini in a preheated 220 degrees F oven.

8. 8

   When all vegetables are ready finely chop them up and mix into the couscous.

9. 9

   Add salt, tumeric, cumin, and black pepper, to taste.

10. 10

    Steam for a further 5 minutes.

11. 11

    Garnish with sliced tomatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.