Recipe courtesy of Ben O'Donughue
Couscous with Vegetables
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 83
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 999
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
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.