7 vegetable couscous

Preparation :

The day before, put the chickpeas to soak. The same day, pour the oil into the bottom of the couscoussier. Melt the peeled and chopped onions, chickpeas, 2 celery sticks, the crushed tomatoes and the crushed garlic.

Add 2L of water, coarse salt, pepper and ras-el-hanout. Cover and simmer 30 min.

Pour the semolina in a dish, cover it with 50 cl of salted cold water, mix and let stand 30 min, stirring occasionally. Add the carrots and turnips, then the parsley, to the pot. Cook 20 min. Add the diced eggplant and the rest of the celery, cook for 10 min.

Add the cubed potatoes, the zucchini in sections and the raisins, for 20 min. Finally add the coriander, cook for 10 min.

While the vegetables are cooking, after adding the carrots and turnips, put the semolina in the couscoussier basket, place it on the pot.

Cook for 15 min, pour back into the dish. Sprinkle with 1 glass of cold water, work by hand and let stand 10 min. Cook 10 min on the pot, let stand 10 min, then reheat.

Remove from the pot, stir in the butter and stir. Serve the semolina and the vegetables together (chickpeas apart) and the filtered broth in a soup tureen.

Ingredients

• 1 kg of semolina
• 8 carrots, 8 turnips
• 1 small celery heart branch
• 4 tomatoes, 2 eggplants
• 8 zucchini, 8 medium potatoes
• 3 large yellow onions
• 1/2 head of garlic
• 250 g chickpeas
• 125 g of raisins
• 1/2 bunch of flat parsley, 1/2 of coriander
• 1 C. to s. from ras-el-hanout
• 20 cl olive oil
• 75 g butter
• coarse salt, salt, pepper