Stew from the tajine with herbal flavoured couscous. A cosy, vegetarian dish for those stormy fall evenings.

45 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 g green beans
  • 1 eggplant
  • 200 g cherry tomatoes
  • 1 red onion
  • 1 fennel
  • fresh herbs; mint, parsley, dill
  • tomato paste
  • shaved almonds
  • 150 g couscous
  • 1 garlic clove
  • pair of saffron threads

How to prepare it:

Peel and chop the onion. Peel the garlic and cut it about half, remove the root.

Now cut the fennel, remove the green (do not throw it away) and remove the different layers from each other. Cut these into thin strips. Also finely chop the green of the fennel. Cut the eggplant into thin slices. Clean the green beans and cut them about half. Cut the cherry tomatoes about half. Finely chop the herbs.

Boil some water and let the saffron well in a thin layer of water.

Put the tajine on the heat and add some oil. When the oil is hot, add the chopped onion and sauté for 2 minutes. Add the tomato paste and saffron and squeeze the garlic into the tajine. Add the eggplant and put the lid on the tajine. Let the eggplant cook slowly.

After 15 minutes, add the green beans and fennel. Let it simmer for another 10 minutes.

Now add the tomatoes, half the herbs and some salt and pepper to taste. Let everything simmer for another 10 minutes.

Prepare the couscous according to the packaging, add the remainder of the herbs.

Serve the vegetables with the couscous.