Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the carrot and fry another 5 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
To assemble
4
Add the cumin, turmeric, paprika, salt and black pepper and stir.
5
Add the tomatoes, zucchini and water and bring to a boil.
Stove
6
Turn down the heat, cover and simmer 20 minutes.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Bring the liquid to a boil and pour it over the couscous.
StoveSmall saucepan
8
Cover 5 minutes and fluff the grains with a fork.
💡Fluff with a fork, not a spoon: a fork separates the grains, and a spoon mashes them into clumps.
9
Serve the couscous on a plate with the stew and broth on top.
10
Sprinkle the cilantro on top.
430calories
12 gprotein
63 gcarbs
11 gfat
● protein 12%● carbs 63%● fat 25%
Per serving (412 g), of 4 servings
For the Fried onion · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
