For Ras el hanout: 1 teaspoon cumin, 1 teaspoon ground ginger, 1 teaspoon turmeric, 1-2 crushed cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon ground red pepper, 1/2 teaspoon cinnamon , 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground coriander
For the vegetable mix; 2 potatoes – 1 carrot – 1 kohlrabi – 1 or 2 zucchini – 1 onion – 1 tablespoon olive oil, 1 tablespoon tomato puree, 1 teaspoon ras el hanout, 3 glasses of couscous (plastic water glass), 4.5 glasses of water 2 teaspoons butter 1 tablespoon olive oil, Fresh coriander, parsley or mint
Onion is cut into small cubes. Other vegetables can be chopped into cubes, slices, etc. as desired. Saute the onion in 1 tablespoon of olive oil until translucent.
Potatoes, kohlrabi, carrots and enough water and a little salt are added to the pot. Cook for 5-10 minutes on low heat.
Add tomato puree, zucchini and ras el hanout, cook for another 5 minutes until the vegetables are soft. Vegetable juice is filtered
Boil water for couscous and set aside. Add the butter, add couscous when it melts, leave it to swell for 5-10 minutes with the lid closed.
When all the water is absorbed, it is ensured to be grainy with a fork, olive oil is added. Couscous is served plain or with vegetables in the middle and sprinkled with fresh greens.