Vegetable stew with pearl couscous

Name: vegetable stew with pearl couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 eggplant; 4 shallot; 1 zucchini; 4 el traditional olive oil; 1 cinnamon stick; 2 tl ground cumin; 350 g tomato frito tomato sauce; 150 ml tap water; 200 g dates without pit; 250 g Cherry tomatoes; 400 g canned chickpeas; 200 g pearl couscous business suit; 50 g unroasted almonds

Stew with eggplant, zucchini, dates, chickpeas and cherry tomatoes.

Ingredients

Directions

Cut the aubergine lengthwise into quarters and cut the quarters into pieces of 2 cm. Cut the shallots into quarters.
Cut the zucchini into half slices.
Heat the oil in a frying pan and fry the aubergine for 4 minutes on a high heat. Fry the shallots for 2 minutes.
Add the courgette, the cinnamon stick, the cumin, the tomato sauce and the water.
Season to taste with salt and pepper and simmer for 10 minutes.
Halve the dates and add them. Drain the chickpeas and add them together with the cherry tomatoes and simmer for another 10 minutes.
In the meantime, prepare the pearl couscous according to the instructions on the packaging. Taste the oven and if necessary, season with salt and pepper.
Scoop in a nice bowl. Chop the almonds and sprinkle over them. Serve the couscous separately.