Red pointed pepper Tajine

Boil 500 ml of water. Add the bits of saffron and the cube of vegetable stock.

Cut the courgette and aubergine into long thin strips. Keep the Sorriso pointed peppers whole.

Peel and grate the ginger, drain the olives and squeeze the 3 cloves of garlic.

Put the tajine on medium-high heat. Add some olive oil and the tomato puree.

After this, add all spices; coriander powder, cinnamon powder, turmeric powder, ginger powder, pressed garlic, grated ginger and mix everything well.

Then add the pearl couscous mixed with the spice mixture.

Pour the cooked 500ml broth with saffron over the pearl couscous, mix well. Also add the olives.

Add the 200g diced tomatoes(+ juice) and chickpeas, mix in. Top the mixture with the courgette, aubergine and Sorriso pointed peppers

Place the lid on the tajine, put the tajine on low heat. Let the mixture simmer for about 30-40 minutes, then turn off the heat. Mix all the vegetables into the mixture. And leave the tajine to simmer with the lid on for another half hour. If necessary, add some salt to taste.