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Step 1 of 2
In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
Ingredients for this step (6 servings)
- 1tbspolive oil
- 35gzucchini, chopped
- 240mlchicken stock, halal-certified
- 140gcabbage, shredded
- 170gchopped tomatoes (2 medium)
- 1tbspfresh coriander, or 1 tablespoon parsley, finely chopped
- 0.25tspsalt
- 0.25tspground cardamom
- 0.25tspground turmeric
- 110gcouscous