Ingredients for Vegetable Couscous
- 1 cup couscous
- 2 cups water
- 1 Tbsp butter
- 1 handful green beans
- 1 medium carrot
- 1 medium eggplant, chopped
- 1 medium shallot
- 3 cloves garlic
- 1 bunch parsley
- 9 small cherry tomatoes, halved
- 1/2 cup toasted almonds or peanuts (optional)
Cooking Instructions for making Vegetable Couscous
Gather ingredients
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
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
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
Sauté carrots and green beans until desirably cooked. Set aside in the same bowl as eggplants
In the same saucepan sauté cherry tomatoes until charred and slightly soft
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
Had mine with grilled braai mushroom and roasted beef
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