Couscous with Vegetables
3 zucchini, diced finely
To cook the vegetables, fry the zucchini and eggplant in a little olive oil until lightly browned and set aside.
1 large eggplant, diced finely
6 tablespoons olive oil
9 ounces of couscous
1 cup vegetable stock, hot
4 tomatoes, diced finely
1 red onion, finely chopped
10 mint leaves, finely chopped
3 tablespoons finely chopped coriander
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
To fry the spices, heat 6 tablespoons olive oil in a pan and add the cumin, coriander, paprika and turmeric and stir around in the hot oil.
Add the couscous, stir and pour in the hot stock. Cover and place in a warm place for 5 minutes.
Finally, fork through the couscous and mix in the zucchini and eggplant. Add the tomatoes, onion, mint leaves and coriander.
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