Couscous with 7 vegetables
It is believed that number 7 brings luck. Choose any suitable
vegetables.
Serve with yoghurt, harissa and Morocco bread. Couscous with
vegetables is also very good with grilled turkey or lamb.
3 red onions, peeled and cut into four pieces
2 smaller zucchinis, halved and cut into pieces
3 bell-peppers of different colour, halved, cleaned of seeds and
chopped
1 bunch of spring onions, cleaned and cut into 7 cm pieces
2 sweet potatoes, peeled, cut into finger thick slices
2 smaller sweet fennels, cut into wheels
1 eggplant, halved and sliced
Seasoning:
4 garlics squeezed, 1 tbs. grinded ginger, rosemary branches
olive oil, liquid honey, salt and pepper
500 g couscous
6 dl boiling water
salt
3 tbs. melted butter
handful of chopped fresh peppermint
In addition: thicker yoghurt, harissa spread and Morocco bread
Place the chopped vegetables on the pan, add garlic and ginger. Add a couple of rosemary branches here and there. Boldly pour olive oil on top of it and add salt and pepper. After that, add some tablespoonfuls of honey. Place the pan in an oven and cook for approx. 1 hour at 180º C (required by the amount of the vegetables). When the vegetables are almost soft, prepare couscous. Pour salted water on the grains.
Stew under a lid for 10 minutes, add melted butter and chopped
peppermint, mix thoroughly.
Form a clearing in the middle and place the vegetables around and
in the middle of couscous. At last, add hot olive oil. Serve with
yoghurt, harissa and bread.
Grilled turkey breast (seasoned with lemon tagine pasta, for example), lamb ribs or lamb shashlik are excellent with vegetables.