And again and again AMAP and opulence in the baskets:)
For variety, and because I knew that variants of couscous recipes are really very many, I just nosed, and found on the site of arte and its very nice broadcast "local cuisine" this variant with winter vegetables .
6 people
500 g couscous (semolina average) 4-5
beautiful carrots 1 bunch Swiss chard
3 white turnips
3 red peppers 1 small can tomato paste 1
5 c. onion
tbsp oil ¼
the vegetable broth (instant)
2 cloves garlic Salt
½ c. Cafe Sambal oelek or harissa (chili paste) 1 large box
chickpeas (800 g) or chickpeas, lentils and / or canned beans (I zapped, not in my closet and no time 'seek!)
légumes.Couper Wash and peel the peppers into strips, stem green chard, carrots cut into thick slices and turnip slices thinner. Chop onion.
Heat oil in large saucepan, sauté onion. Add the tomato paste and sprinkle with water or broth. Add vegetables to As in according to their cooking time and add the crushed garlic. Steamed for 4 minutes. Put in cooking water pulses. Add water and simmer with the lid closed.
Pour broth and meet with salt, turmeric, paprika. Add some harissa or sambal oelek. It can also spice up vegetables slightly and at the end, mix the harissa with a little broth to obtain a very spicy sauce that is served separately.
Cook couscous (the seed).
Tip: In the taste, you can also cook 100 grams of raisins with the vegetables.
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