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