Easy to make vegetable couscous. Serve with Lemon Leaf Chicken Wrap . Serves 4. 20 minutes preparation.
- 2 cups water
- 1/2 tsp salt for boiling water 1/2 tsp salt for vegetables
- 1 cup Couscous
- 1/4 c. olive oil
- 1 pat butter
- 1/4 onion peeled and diced
- 1 garlic clove minced
- 1/2 cup each; diced eggplant, zucchini, carrot, red pepper or tomato
- 1 Tbsp chopped parsley
- Basil leaves to garnish
Fill a large pan with 270 ml (2 cups) water. When water boils add 1/2 tsp of salt. Add 1 cup (200 grams) of couscous. .
Stir couscous, reduce heat to medium low and cover, allow to simmer for 2 minutes. Place 2 tsp of butter into pan along with 1 Tbsp of olive oil. Allow to simmer another 2 minutes. Remove lid from pan, turn off heat and fluff couscous with fork.
Wash, dry and dice: eggplant, zucchini, carrot, onion and red pepper or tomato.
In a skillet on medium heat add 2 T olive oil, garlic and vegetables. Season with 1/2 tsp salt. Saute for 10 minutes.
Combine vegetables and parsley leaves with couscous. Present with leaves of basil on side of dish.