Vegetable Couscous

Name: Vegetable Couscous
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 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)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Easily my lazy Sunday lunch.

#GoldenApron23

Easily my lazy Sunday lunch.

#GoldenApron23

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Easily my lazy Sunday lunch.

#GoldenApron23

Easily my lazy Sunday lunch.

Saved

Ingredients

30 minutes

2 servings

1 cupcouscous
2 cupswater
1 Tbspbutter
1 handfulgreen beans
1medium carrot
1medium eggplant, chopped
1medium shallot
3 clovesgarlic
1 bunchparsley
9small cherry tomatoes, halved
1/2 cuptoasted almonds or peanuts (optional)

Saved

Steps

30 minutes

1

Gather ingredients
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
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
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
5

Sauté carrots and green beans until desirably cooked. Set aside in the same bowl as eggplants
6

In the same saucepan sauté cherry tomatoes until charred and slightly soft
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
8

Had mine with grilled braai mushroom and roasted beef