Serve up this traditional North African dish with plenty of veggies.
Vegetables are an essential part of a healthy diet. But diversity is important in preventing us from losing interest in vegetable dishes. In this recipe, we mixed vegetables with couscous, a traditional North African dish of grains made of durum wheat. Couscous is usually cooked steamed, with broth or water, and then mixed with vegetables and sometimes with meat. This grain and vegetable dish is low in calories and tastes delicious.
- 1 garlic clove crushed
- 1/8 cup extra virgin olive oil
- 1/2 cup grilled peppers bottled, coarsely chopped
- 1/2 cup leeks coarsely chopped
- 1 cup carrots diced, 1 medium carrot more or less
- 1 cup zucchini diced, 1 medium zucchini more or less
- 1 cup eggplant diced, 1/2 medium eggplant more or less
- 1 1/4 cups couscous dry
- 2 cups vegetable broth
- 1/8 teaspoon ground black pepper
- parsley fresh, finely chopped
- Over medium heat, in a large saucepan with half of the extra virgin olive oil, sautè the garlic until golden.
- Add the peppers and toss for 2 minutes.
- Add the leeks, carrots, zucchini, and eggplant. Cook for about 8 minutes or until they look slightly toasted.
- Add the couscous and toss with the vegetables for 1 minute.
- Pour the vegetable broth, cover and simmer on low - medium heat for 5 minutes or until the broth is completely absorbed by the couscous. Turn off the fire.
- Drizzle the remaining extra virgin olive oil.
- Sprinkle the parsley.
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