Rosalia came by the other night for a whole-some food feast. I served up the hummus (see last post), an artichoke (see tomorrow's post), and veggie couscous as the entree. A delicious middle-eastern/mediterranean feast! The veggie couscous is easy to make and quick to throw together- great for a weeknight meal!
green zucchini
small eggplant, peeled and sliced thin
1/4 white onion
1 green pepper sliced
asparagus
2 plum tomatoes, nice and ripe, diced
2 cloves of garlic
pinches of fresh thyme and rosemary
salt & pepper to taste
(you could put in all sorts of other veggies- green beans, yellow squash, potatoes... carrots... chickpeas are very traditional)
1 box packaged couscous- I use the Near East brand and went with the olive oil and garlic blend.
olive oil
chicken or veggie stock
1. Put the garlic and onions in a pan with some olive oil. Saute until the onions and garlic begin to lightly brown.
2. Add in all other veggies, except the tomato. Saute for a few minutes, then add in the chicken broth and let simmer with lid on until veggies are tender.
4. Follow directions to prepare couscous.
3. Add in tomatoes, allow to simmer until they wilt.
4. Serve the veggies over the couscous, enjoy!
Simple, flavorful, and quick. Good stuff!
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