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Restaurants›Holder›Couscous De Légumes Grillés, Fumet Tomates Et Anis Sans Merguez Recipe

Couscous De Légumes Grillés, Fumet Tomates Et Anis Sans Merguez Recipe

Inspired by Holder

Time45m

Serves4

Couscous with grilled vegetables, tomato and anise broth without merguez sausage.

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Ingredients

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Couscous

1 cups couscous

1 1/2 cups water

1/2 tsp Celtic sea salt

Grilled Vegetables

1 medium zucchini

1 medium Red bell pepper

1 medium yellow bell pepper

1 medium eggplant

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Tomato and Anise Broth

1 tbs olive oil

1 medium Onion

3 cloves Garlic

1 can (400g) canned diced tomatoes

4 cups Vegetable broth

1 tsp anise seeds

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley

Method

Prepare the Broth

1

Sauté Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

2

Add Tomatoes and Broth

Stir in the canned diced tomatoes, vegetable broth, and anise seeds. Bring to a boil, then reduce the heat and let simmer for about 15 minutes. Season with salt and black pepper to taste.

Grill the Vegetables

3

Prepare Vegetables

While the broth is simmering, chop the zucchini, red and yellow bell peppers, and eggplant into bite-sized pieces.

4

Grill the Vegetables

Toss the chopped vegetables with 2 tablespoons of olive oil, salt, and black pepper. Grill on a barbecue or grill pan over medium-high heat until charred and tender, about 10-15 minutes.

Cook the Couscous

5

Cook Couscous

In a separate pot, bring 1.5 cups of water to a boil. Stir in the couscous and 0.5 teaspoon of salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork.

Assemble the Dish

6

Combine and Serve

In a large serving bowl, combine the fluffed couscous, grilled vegetables, and pour the hot tomato and anise broth over the top. Garnish with fresh parsley before serving.