Spring rolls with couscous filling on ratatouille vegetables

Ingredients

Directions

1. 1

   Defrost the dough sheets. Bring 200 ml broth, saffron and couscous to the boil in a saucepan. Leave to swell on low heat for about 5 minutes. Stir occasionally. Wash parsley, dab dry and chop. Mix with the couscous.

2. 2

   Brush the edges of the pastry sheets with cold water. Put some couscous on the lower third of each dough sheet and roll up, folding the outer edges of the dough inwards. Put the spring rolls aside. Clean, wash and chop the aubergine, peppers and zucchini. Peel half of the onion and cut into strips. Peel garlic and chop finely. Fry onion and garlic in hot olive oil. Add vegetables. Pour in the rest of the stock and strained tomatoes. Season with salt, pepper, sugar and some cinnamon, cook for 20 minutes. Clean, wash and halve the tomatoes.

3. 3

   Peel garlic and chop finely. Fry onion and garlic in hot olive oil. Add vegetables. Pour in the rest of the stock and strained tomatoes. Season with salt, pepper, sugar and some cinnamon, cook for 20 minutes. Clean, wash and halve the tomatoes. Add to the vegetables 5 minutes before the end of the cooking time. Pluck the oregano leaves from the stalks and sprinkle over them. Heat the oil and fry the spring rolls until golden brown, turning them over. Drain well on kitchen paper. Arrange the vegetables with two spring rolls on plates

4. 4

   Add to the vegetables 5 minutes before the end of the cooking time. Pluck the oregano leaves from the stalks and sprinkle over them. Heat the oil and fry the spring rolls until golden brown, turning them over. Drain well on kitchen paper. Arrange the vegetables with two spring rolls on plates