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Couscous:
200 g couscous
450 ml water
20 g butter
salt

veggies:
100 g zucchini
100g leek
100 g carrots
150 g aubergines
300 g tomatoes
100 g pole beans
2 onions
5 garlic cloves
1 bunch parsley
1 sweet pepper

450 g chicken fillets
3 tablespoons oil
1/2 teaspoon coriander
1/2 teaspoon cumin
2 teaspoons paprika powder, noble sweet
1 pinch saffron
1 sprig fresh mint
vegetable broth
salt, pepper
allspice
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Couscous:
Bring water to a boil, add butter and salt, set aside. Stir in couscous, cover and allow to swell for a few minutes. Put on the heat again and finish cooking for another 4 minutes.
Peel onions and garlic, chop onions; bring water to the boil, add tomatoes for a few seconds, rinse over cold water and pare, remove stem and cut in slices. Chop parsley, cut pepper in strips, half aubergines and cut into strips, cut carrots into fine strips, cut pole beans into slices. Slice leek and zucchini, dice chicken fillets in cubes.
Heat oil in large pot, sweat onions and whole garlic cloves, stir. Add cumin, coriander, paprika powder and a dash allspice, stir. Add aubergines and sweet pepper, roast, add tomatoes and parsley. Add pole beans and carrots, saffron and some 1/8 l vegetable broth, cover and simmer for about 25 minutes.
Add chicken fillets and simmer for another 15 minutes. Add zucchini, leek and mint and leave it on the heat for further 5 minutes. Season with salt and pepper and garnish with some chopped parsley.