Couscous with Eggplants, Tomato and Basil Oil

(1 vote)

9 ounces couscous
1/2 vegetable stock cube
1 tablespoon olive oil
6 vine tomatoes, diced
1 clove garlic, finely chopped
4 drops Tabasco sauce
4 ounces jar of eggplant antipasti, drained and chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped basil
2 tablespoons chopped chives
2 tablespoons olive oil
1/2 lemon, juice only
For the basil oil:
1 handful basil
3 tablespoons olive oil
1/4 clove garlic

Cook the couscous with the stock according to the pack instructions.

Heat a little olive oil in a saucepan and sauté the tomatoes and garlic for 2-3 minutes over a medium heat. Add the Tabasco and season to taste with salt and pepper.

Blitz the basil, oil and garlic to a smooth loose paste and season with a pinch of salt.

Mix together the couscous, eggplant, olive oil and chopped herbs and season to taste with lemon juice, salt and pepper.

Pile into a serving dish and spread the tomato mixture over the top. Drizzle with basil oil and serve at once.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search