Ingredients (6 servings):
– 200 g dry cous cous
– 1 zucchini
– 1 red bell pepper
– 1 onion
– 1 carrot
– 400 ml chicken stock (or water)
– 1 teaspoon of paprika powder
– 1 tsp turmeric or saffron powder
– half teaspoon of ground nutmeg
– half teaspoon of ground cumin
– salt and pepper
– 2-3 tablespoons of oil
Method:
Depending on what kind of cous cous you have, let it soak or boil according to package. We’ve cooked in chicken stock, but it’s ok if you use water. We clean and finely cut the vegetables into small pieces.
Sweat in oil the onion, the carrot and the pepper. When they are almost tender, add the zucchini and after a few minutes add the drained cous cous. If longer needed, add a little water, put spices and let the ingredients to mix for 2-3 minutes. 
That’s about the cous cous with vegetables, a good seal next to a roast chicken.
