We have this vegan vegetable couscous at least once a month. It is extremely filling and healthy. It tastes best with butternut squash, pumpkin, courgettes, cauliflower, carrots and chickpeas. Spices such as turmeric, cinnamon, chilli, ginger and saffron give the dish its incomparable taste, which is rounded off by the addition of good coconut milk. If you like, you can sprinkle it with fresh parsley, goutweed (ground elder) or coriander leaves at the end. There is also couscous, usually made of durum the hard part of the wheat grain. This semolina is moistened and rolled by hand to form small pellets. Usually it is steamed over the pot of vegetables, here we scald it with a good homemade vegetable stock and let it soak through.
2 medium onions, chopped
2 tablespoons of olive oil
1/2 cinnamon stick
1 tablespoon turmeric powder
1/4 teaspoon chili powder
1 walnut-sized piece of ginger, grated
4 carrots
2 courgettes
1 small butternut squash
1 small cauliflower (alternatively broccoli)
About 600 millilitres of vegetable broth
1 jar (220 grams) of chickpeas, cooked
1 pinch of saffron threads
400 millilitres of coconut milk
Salt and pepper
2 cups of couscous semolina
About 250 millilitres of vegetable stock in addition
1. First chop all the vegetables or cut them into cubes, slices or break them up in florets.
2. Then sautée the onions in a little olive oil in a high-walled pan.
3. Add the cinnamon stick, turmeric, chilli and the grated ginger and briefly fry them with the onions.
4. Now add the sliced carrots, pumpkin, cauliflower and finally the courgettes and pour on the hot vegetable stock.
5. Let it simmer for about 15 minutes, then add the drained chickpeas and the pinch of saffron.
6. Finally pour in the coconut milk and heat it over low heat.
7. If necessary, season with salt and pepper and garnish with parsley, ground elder or coriander leaves.
8. Pour hot vegetable stock over the couscous in a saucepan, cover and let it stand for about 15 minutes.
9. Arrange the vegetables and couscous on a plate and enjoy.
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