Couscous

Name: Couscous
Total time: 2400 s
Yield: 2 servings
Ingredients: 1 9/10 cups vegetable broth; 1 4/9 cups couscous; 1 zucchini chopped; 1 eggplant diced and salted; salt and ground black pepper; 1 red bell pepper diced; 2 1/5 tablespoons almonds blanched and toasted; parsley; olive oil; 1 cup feta cheese crumbled

Sobre Dulce y Salado

★★★★★Reviews(1)

Stephanie B.: "We love couscous any way you can make it! We mix …" Read More

10Ingredients

930Calories

40Minutes

Description

An equally tasty alternative to rice or pasta, couscous traces its origins back to Northern Africa. This recipe for baked vegetarian Couscous is simply packed with yummy flavors. Sauteed eggplant, red peppers, zucchini and toasted almonds sit between layers of fluffy couscous. Drizzled with olive oil and sprinkled with ample feta cheese, this couscous casserole is then baked for a delicious vegetarian entree your tastebuds will love. Parmesan can be substituted for the feta cheese.

Ingredients

servings:

450 milliliters vegetable broth
250 grams couscous
1 zucchini (chopped)
1 eggplant (diced and salted)
salt and ground black pepper
1 red bell pepper (diced)
20 grams almonds (blanched and toasted)
parsley
olive oil
150 grams feta cheese (crumbled)

Order ingredients now on

Instacart

Directions

Preheat the oven to 200 Celsius.
Heat the broth and pour over the couscous. Set aside until the couscous is cooked. Fluff with a fork.
Saute the zucchini, eggplant, and pepper in a little olive oil. Season with parsley, salt, and pepper.
Grease a baking dish. Place half the couscous into the baking dish. Top with the vegetables, almonds, and the other half of the couscous.
Sprinkle with feta cheese and drizzle oil.
Bake for 20-25 minutes.

Discover more recipes from Sobre Dulce y Salado