Couscous with vegetables and egg

Name: couscous with vegetables and egg
Total time: 25 min
Yield: 4
Ingredients: 300 gram parsnip; 300 gram winter carrot; 2 toes garlic (finely chopped); 1 large onion (chopped); 3 tablespoons olive oil; 6 egg; 1 zucchini; 1.5 tablespoon ras el hanout; 250 ml tomato juice; 300 gram couscous; 450 ml boiling water

Ingredients

300 gram parsnip
300 gram winter carrot
2 toes garlic (finely chopped)
1 large onion (chopped)
3 tablespoons olive oil
6 egg

1 zucchini
1.5 tablespoon ras el hanout
250 ml tomato juice
300 gram couscous
450 ml boiling water

Directions

Cut the winter carrot, parsnip and zucchini into cubes.
Cook the eggs almost hard in eight minutes.
Heat the olive oil in a frying pan and gently fry the onion and garlic.
Scoop the carrot, parsnip, zucchini and ras el hanout through it and bake for four minutes.
Pour in the tomato juice and fry the vegetables in a maximum of 15 minutes.
Transfer the couscous into a wide bowl and pour in the boiling water.
Stir through and let the couscous covered ten minutes.
Let the eggs scare under cold running water and peel them.
Halve the eggs.
Season the sauce with salt if necessary.
Serve the couscous with the vegetable sauce over it.
Put the half eggs on it.