Tangine Of Moroccan Vegetables With Couscous

Ingredients

60 ml olive oil
2 slices onions
1 bell pepper
3/4 slices wide
2 garlic
3 gr turmeric
2 gr ginger
1 gr cinnamon
2 gr fine sea salt
1 gr cayenne pepper
1 gr saffron threads
4 carrots
1 butternut squash
280 gr tomatoes
240 ml vegetable stock
2 zuchinni
1 chunks
260 gr garbanzo beans
85 gr raisins
700 ml water
190 gr wheat couscous
120 gr coarsely almonds

Instructions

Stir in the zuchinni, garbanzo beans, and raisins. Cover and continue cooking until the squash is tender, about 5 to 10 minutes. Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes. Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well. Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.