Spiced couscous with roasted tomatoes vegan

Preparation – 20 minutes

Rinse the carrots, peel them and then cut them into thin slices. Rinse the zucchini, remove the ends and cut the zucchini into not too large pieces.

Peel the red onion and garlic cloves and finely chop the red onion and 3 garlic cloves. Cut the remaining 2 garlic cloves in half. Coarsely chop the almonds and set aside. Peel, core and cut the apples into small cubes.

Coarsely chop the dried apricots and mix with the apple cubes and a good splash of orange juice and set aside.

Preheat the oven to 200 degrees celsius or 390 degrees fahrenheit.

Rinse the cherry tomatoes and place them on a baking tray. Place the halved garlic cloves in between and sprinkle the tomatoes with olive oil, pepper and salt.

Finishing the spiced couscous with roasted tomatoes – 20 minutes

Place the couscous in a medium bowl and stir in pepper, salt and the ground cloves, cinnamon and ginger. Stir in a dash of olive oil and then pour a layer of boiling water on top. Continue until the couscous is just covered and cover the bowl with cling film so the couscous can 'steam' until done.

Stir the couscous every now and then so it won't stick together. Meanwhile, heat a dash of olive oil in a large skillet and sauté the finely chopped red onion and garlic for a few minutes.

Add the carrot and zucchini and cook for a few more minutes. Stir the couscous and add it to the skillet. Add the apple and apricot along with the orange juice and stir well. Meanwhile roast the tomatoes in the oven for a few minutes. Don't over-roast them, or they will disintegrate too much.

Season the couscous with salt and pepper and maybe some more spices and serve with chopped nuts and the roasted tomatoes. Also delicious with merguez sausages, enjoy!