Hyacinth express vegetable couscous
For about 6 people
4 tbsp. tbsp olive oil
1 onion, minced
2 cloves of garlic, finely chopped
2 carrots, cut into matchsticks
2 mini turnips, cut into matchsticks
1 zucchini, cut into sticks
1 fennel bulb (optional), minced
2 tbsp. spice table Souks de Marrakech Madame Germaine (or a mixture of your choice, turmeric, coriander, cumin, cinnamon, etc.)
3 medium tomatoes, diced
1 can of chickpeas, rinsed
4 cups of water or chicken broth
4 tbsp. tablespoon raisins
1/2 cup of couscous
*You could add cooked merguez if you want meat!
In a pot over medium heat, sauté the onions for 2 minutes. Add the garlic, sauté for 1 minute. Add the rest of the vegetables, except the tomatoes, sauté for about 7 minutes, stirring occasionally.
Add the spices, tomatoes, chickpeas, water. Bake for about 15 minutes. Stir once in a while.
Add the raisins and cook another 5 minutes (until the vegetables are tender).
Remove from the heat, add the couscous, cover and wait 5 minutes.