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Couscous with garden vegetables

Prep 10 min – Cook 5 & 15 min / Serves 4-6 / Photographer - Janet Zenari / LoadingBookmark / Print /
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Instant couscous is really easy to make and is definitely no fuss.  Combined with these easy to prepare vegetables you have a great dish for any lunch or dinner, or serve as a side with other dishes. The vegetables are cooked gently and the flavour is enhanced through the chilli and dressing.

Ingredients

  • 2 1/2 cups water
  • 2 1/2 cups couscous
  • 1 tablespoon olive oil – add to couscous after cooking
  • 2 tablespoons olive oil – cooking vegetables
  • 1 onion – peeled, rinsed, diced finely
  • 3 carrots – peeled, rinsed, diced
  • 1 red capsicum – washed, deseeded, diced
  • 1 celery stick – washed, stringed, halved, diced
  • 1 zucchini – washed, quartered, diced
  • 2 baby eggplants – peeled, rinsed, quartered, diced
  • 1 birds eye chilli – washed, stem removed, sliced finely
  • 10 cherry tomatoes – washed, stems removed, quartered
  • 1/4 cup parsley – washed, chopped finely
  • 3/4 cup lemon juice
  • 2 tablespoons olive oil – dressing
  • 1 tablespoon cumin

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Directions

  1. In a medium size pot boil water and add couscous.  Mix well, remove from heat and leave for 5 minutes covered.
  2. Add 1 tablespoons of olive oil to couscous and fluff up the couscous with a fork.  Add to large serving bowl and set aside.
  3. Prepare vegetables.
  4. In a large frying pan heat on low and add 2 tablespoons of olive oil.
  5. Add onion cook for 3 minutes, stirring frequently.
  6. Add carrot and capsicum for 2 minutes.
  7. Add celery, zucchini, eggplant and chilli mixing well, cook covered for a further 10 minutes.
  8. Add cooked vegetables, tomatoes and parsley to couscous, mixing well. 
  9. In a measuring cup or small bowl mix lemon juice, olive oil and cumin.
  10. Add dressing to couscous and vegetables and mix well.  Serve.

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