INGREDIENTS

• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 onion
• 2 cloves of garlic
• 1 can chickpeas (400 g)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp. sweet paprika powder
• Salt, pepper
• 400-500 ml vegetable stock
• 150 g couscous (instant)
• Juice of ½ lemon
• 100 g feta
• 3 stems flat-leaf parsley
• 2 tbsp. pomegranate seeds
• 100 g Greek-style plain yoghurt (10%)

HOW TO MAKE IT

1. Wash, seed and chop the bell peppers into bite-sized pieces. Wash and trim the zucchini, cut in half lengthwise and slice. Peel and chop the onion and garlic. Drain the chickpeas.
2. Heat the olive oil in a cast-iron fry pan (ø 26 cm), e.g. from STAUB, over medium heat. Sauté the onion and garlic in the olive oil until translucent. Add the bell pepper and zucchini and sauté. Season with cumin, turmeric and paprika and cook for about 5-7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in chickpeas and season with salt and pepper.
3. Pour in the vegetable stock and simmer over low heat for about 10 minutes to allow the flavors to meld.
4. Sprinkle the couscous evenly over the mixture, cover the pan and let the couscous soak for about 5 minutes, until the liquid is almost absorbed. Add the spices and season to taste. Finish with a generous squeeze of lemon juice. Crumble the feta cheese over the top.
5. Sprinkle with chopped fresh parsley and pomegranate. Serve with a dollop of yogurt.

Tip

Use mint instead of parsley for a fresh touch.

Info

Did you know that the STAUB Cast Iron Frying Pan distributes the heat evenly and enhances the flavor of spices? Its enamel coating makes it durable and ideal for braising and roasting hearty dishes.