Couscous with vegetable stew

Wash and peel the vegetables, portion them all the same size so that they are more or less cooked together.

Put coriander and cumin seeds in a mortar and stamp, or use powder.

Put them together with the peanut oil and other dry herbs: ginger, garlic and harissa in a large stew.

Let it bake in oil until the delicious aromas are released.

Add tomato concentrate and extinguish with broth.

Mix everything nicely and add all the sliced ​​vegetables outside the zucchini. The zucchini has a less long cooking time.

Simmer for 30 minutes and season with salt and pepper. Now add the zucchini, chickpeas and raisins and let it simmer for another 10-15 minutes.

Steam or cooking flour as stated on packaging, here I once used the hand rolled M’Hamsa, a pearl couscous.

If there is nothing on packaging, put 1 part of the spinning flour and 2 parts of water in a bowl, put a plate on it and let it rest for 5 minutes. Stir loose with a fork. Put the semolina in a large bowl, place all vegetables on and in the middle the chickpeas and raisins, keep the broth separate to serve at the table.

Serve extra Harissa if you like to eat spicy.