Need a an easy yet delicious couscous dish, Try out this recipe.
I love Couscous because it is so simple and easy to make and it is so versatile. You can add veggies , beans and even serve it plain if you would like.
For this particular dish, I added baby eggplant, zucchini, chick peas, red bell pepper and red onions. You can enjoy if warm, room temperature or even cold.
Once you season and roast the vegetables, all you will need to is add the cooked couscous and enjoy. This recipe calls for 2 cups of couscous. You can always make lesser by using half of what this recipe calls for.
Tip 1: Let it sit in the fridge for at least 2 hour so all the flavors can soak in together before serving.
Tip 2 : Follow instructions on box on how to cook the couscous. It is quite simple and very quick to make.
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Preheat oven to 425 degrees Fahrenheit
Cut all the vegetables into bite size pieces, chick peas and add 1/4 cup olive oil and spices and place on baking sheet. place in the oven and cook for about 25 minutes or until a golden. Make sure to flip them half way in between to get an even cook on them
Meanwhile, cook couscous on stove
Once vegetables are ready, in a mixing bowl combine the roasted vegetables, roasted chick peas couscous, 1/4 olive oil, 1 tsp white wine vinegar , chopped fresh basil and a little bit of salt and pepper if needed.
Let sit in fridge for about 2 hours or enjoy right than
RECIPE:
This recipe serves about 6-8 people
INGREDIENTS
2 cups couscous (cooked)
1/4 cup olive oil
1 tsp white wine vinegar
salt and pepper for taste
1 15 oz canned chick peas
2 zucchini
2 medium size red onion
1 red bell pepper
1 baby eggplant
about 1/4 cup fresh chopped basil
Seasoning for vegetables:
1/2 cup Olive oil
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp ground chili powder
1 tsp dried oregano
1 tsp fresh or dried parsley flakes
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