Vegetable couscous

1 Cut the carrots into rings and cut the onion into small pieces.
2 Cook the carrots with the onion, half a couscous bouillon cube, tomato puree and about 1 glass of water. Add a drizzle of soy sauce. Mix and cover.
3 Cut the peppers and zucchini into pieces and add them once the carrots are tender. Also add the chickpeas.
4 Let simmer over low heat for about 30 minutes, stirring occasionally to prevent the preparation from sticking to the bottom of the container.
5 Ten minutes before going to the table, make the semolina. Put the butter and salt in a tupperware with a lid, pour the two glasses of boiling water on top. Mix so that the butter melts then add the semolina. Mix well to obtain a homogeneous mixture, then cover quickly for 5 minutes.
To finish
At the end of these 5 minutes, fluff the semolina with a fork and let it breathe for 1 to 2 minutes then cover until ready to sit at the table.

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Couscous

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