Couscous With Vegetables
Pour couscous in a bowl with 400 ml (approximately 1 1/2 cup) of boiling salted water, cover and let sit until the water is absorbed. Soak the raisins in lukewarm water.
Mix together the sour cream with a pinch of cayenne pepper. Rinse peppers, remove seeds and cut into strips. Peel the onions and cut into thin rings. Cut the zucchini lengthwise into strips 2 cm (approximately 3/4 inch) long. Pluck the parsley leaves from the stems.
Fry the almonds without oil in a pan, then set aside.
Heat oil in a frying pan, fry the vegetables in it, continuously stirring, for 2-3 minutes, then pour in broth, fluff the couscous with a fork and stir in. Drain the raisins, add and leave everything to heat. Season with lemon juice, salt and pepper to taste. Fold in the almonds and parsley and serve. Top with a dollop of sour cream, if desired.