Vegetable Couscous
Introduce
Chef :
Bianca Mwale
Vegetable Couscous
Easily my lazy Sunday lunch.
Ingredient
Food ration :
2 servings
Cooking time :
30 minutes
Cooking instructions
* Step 2
Cook couscous by bringing water with oil and salt to a boil over high heat. Turn heat off, add couscous and cover and set the pot aside. Let couscous sit, undisturbed, for 15 minutes. Couscous is ready when all the water has been absorbed. Fluff with a fork
* Step 3
As the couscous rehydrates, in a small saucepan, bring salted water to a boil. Take off heat and add carrots and green beans. Leave covered for 15 minutes to slightly cook. Drain and leave aside
* Step 4
In a pan over high heat, heat oil and butter. Sauté eggplants, onions and garlic until tender. Season with salt and pepper. Set aside in a bowl and cover to keep warm
* Step 5
Sauté carrots and green beans until desirably cooked. Set aside in the same bowl as eggplants
* Step 6
In the same saucepan sauté cherry tomatoes until charred and slightly soft
* Step 7
Toss couscous and vegetables to mix in a bowl. Season with salt and black pepper. Top with parsley and nuts if preferred and serve warm
* Step 8
Had mine with grilled braai mushroom and roasted beef
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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