Ingredients: ½ pound Cous cous; 1 onion; 3 zucchini ?; 3 carrots; 3 eggplant; 1 teaspoon saffron; 1 tablespoon ginger; 1 tablespoon of paprika; 1 tablespoon salt; 3 tablespoons olive oil; 2 tablespoons peanut oil; 1 knob of butter; water q.s.
Prep: 1 hour and a half – Cooking: 50 Minutes – Servings: 4-6 people

Directions:
Cut all the vegetables and onion as condiments for th Couscous.
Saute for raw onions and carrots, add oil (1 olive and peanut), salt, ginger, red pepper and saffron. When the carrots have absorbed both oil and spices, then add the zucchini and eggplant. Continue over medium heat for 5 minutes, then add the warm water. Leave in cooking for 25 minutes. (The water should just cover the vegetables, not to exceed).
Just before serving, add the butter.

Pour the couscous in a bowl and add 2 tablespoons of olive oil, then mixed with both hands for a minute. Bake in a water bath for a few minutes.

Laying the couscous (pyramid shape) in a large pot, then place the vegetables around. You can also add a touch of spice to taste.

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