Cut the green beans into pieces and boil them until al dente. Chop the onion and zucchini. Finely mince the garlic.

Heat the oil in a deep frying pan and sauté the onion, add the other vegetables and fry everything over medium heat for about 3 minutes. Stir in the tomato paste and spices and pour in 250 ml of broth.

Add the drained bean mix and the raisins and let everything cook through. Meanwhile, soak the couscous in 300 ml of hot broth in a covered pan or bowl.

Season the stew with salt and pepper and serve with the raisin couscous and parsley.