Couscous with vegetables (2)
Instructions
In a pan melt (or in the lower Bowl, the special pot couscousier) to heat the oil and oggiungervi chopped onion, chickpeas, sliced carrots, pepper, saffron and water cover, leaving moderate simmer for about an hour, stirring occasionally.
Then add the salt, tomatoes cut into pieces, the beans, raisins, sliced Zucchini, parsley, coriander, paprika and cook for another 30 minutes, stirring occasionally.
Then add the diced butter, stir and serve over a bed of couscous that you prepared separately (in the case of traditional couscous, you have cooked on top of couscousier).
Ingredients and dosing for 4 persons
- 50 g of canned chickpeas
- 2 onions
- 2 carrots
- 3 zucchini
- 2 tomatoes
- 100 g of fresh shelled beans
- 50 g of sultanas
- 3 tablespoons of olive oil extra virgin
- 40 g of butter
- 1 sachet of saffron
- 1 bunch of chopped parsley
- 1 teaspoon of coriander powder (optional)
- 1 teaspoon of paprika
- Salt
- Black pepper