Vegetable couscous

Fry the garlic and the chopped onion in EVOO. Add the carrots, the zucchini, the eggplant and the pumpkin cut into medium pieces. Add water until it covers it and bring to boil. Add a little salt, a spoonful of black pepper and a spoonful of turmeric.

While the vegetables are boiling, take a bowl and add the couscous with EVOO. Stir well and add a little water. Stir again and leave it for a few minutes.

When the vegetables are soft, strain and set aside the water in a saucepan, enough to hydrate the couscous (without overdoing it). Reserve the vegetables.

In that case with the hot water of the vegetables, add the couscous and leave it for 3 minutes. Add a spoonful of butter, stir and bring the saucepan to the fire to boil for 2 minutes more. The couscous should have absorbed the water, otherwise it will be necessary to strain it.

First, plate the couscous and add the vegetables and a handful of raisins on top and serve.