Vegetable Couscous

Hoje para Jantar
Vegetable Couscous
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Description

Couscous deserves to be much better appreciated as an everyday alternative to orzo and other pasta shapes, and even rice and other grains, as a fast and tasty side dish for meat, poultry, and fish -- or as the centerpiece of a vegetarian meal. Here, steamed couscous is tossed together with sauteed vegetables (eggplant, zucchini, carrot, and cherry tomatoes, but really anything that's fresh and preferably in season will do).

Ingredients

1 cup couscous
1 cup water
2 tablespoons oil
1 1/2 tablespoons butter
1/2 eggplant
1/2 zucchini
1 carrots
2 cherry tomatoes
1 tablespoon olive oil
salt (to taste)
pepper (pink, to taste)

Directions

1Cut all the vegetables into small cubes, and place in a pan with 1 tablespoon of olive oil.
2Season with salt and let the vegetables saute.
3Bring the water to a boil, add the couscous with 2 tablespoons of oil.
4Add the butter and let stand for 4 minutes, stirring occasionally to loosen the couscous.
5Finally, add the sauteed vegetables, and stir well.
6Season with pink pepper and serve as a side dish with meat or fish.
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