Vegetable cous-cous

Ingredients for 4 people:

• 1 small onion
• Extra virgin olive oil
• 1 ripe tomato
• 1 carrot
• 1 parsnip
• ½ sweet potato
• 1 small potato
• ½ courgette
• ¼ aubergine
• Salt, black pepper
• Dried chilli
• 1 cc turmeric
• 1 cc coriander seeds
• 1 1 cm piece of ginger, peeled
• A few strands of saffron
• 1 piece of cinnamon
• 50 g harissa
• 900 g chicken stock
• 50 g peas
• 200gr cooked chickpeas
• 70gr butter
• 500gr couscous semolina express

Preparation:

1. Place the peeled and quartered onion in the mixing jar.
2. Blend on speed 6, 8 seconds.
3. Cook, with the olive oil, on speed 1, 120 degrees, 5 minutes.
4. Add the tomato, cut in half, seeded.
5. Cook on speed 4, 120 degrees, 5 minutes.
6. Add the carrot, parsnip, sweet potato and potato, peeled and roughly chopped.
7. Cook on speed 0, 120 degrees, 4 minutes.
8. Add the coarsely chopped courgette and aubergine.
9. Cook at speed 0, 120 degrees, 3 minutes.
10. Season with salt, pepper, chilli, turmeric, coriander seeds, ginger, saffron, a piece of cinnamon and harissa.
11. Cook on speed 0, 100 degrees for 1 minute.
12. Remove the vegetables from the jar.
13. Leave to cool and carefully replace the blade guard.
14. Return the vegetables to the mixing jar.
15. Add 400 g of chicken stock.
16. Select “sauce”, speed 1, 100 degrees, 15 minutes.
17. Add the peas and chickpeas.
18. Continue with the same programme for 2 minutes.
19. Adjust the seasoning, remove from the jar and set aside.

To prepare the semolina:

1. Heat 500 g of chicken stock with the butter and a pinch of salt in the mixing jar on speed 1, 100 degrees, 6 minutes.
2. Place the semolina in a jar and moisten with a little of the hot stock.
3. Stir the semolina and stock with the spatula to hydrate all the grains.
4. Repeat the operation until the broth is finished. Let it stand for a few moments to finish hydrating.

To serve:

• Arrange the semolina in the centre of a tray. Make a hole in the middle and serve the hot vegetables and legumes in the middle.