Couscous with Vegetables

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 12 ounces couscous (not instant)
  • 1 large red or green pepper
  • 1 large eggplant sliced 1/4-inch thick
  • 1 large zucchini, sliced 1/4 inch thick
  • Salt
  • Turmeric
  • Cumin
  • Black pepper
  • 2 tomatoes, sliced
Directions
  • Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.

  • Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.

  • Roast the aubergine and zucchini in a preheated 220 degrees F oven.

  • When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.


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