Couscous with eggplant
460 15 минут 2 порции
"the Ineffable lightness of being cooking" is the motto of the blog, where I came from this recipe. It is simple, available and very tasty. Never has the dinner not ready so quickly!
Ingredients for Couscous with eggplant
- Couscous - 1 Cup.
- Broth - 1.5 stack.
- Eggplant - 1 piece
- Tomatoes in own juice - 200 g
- Olive oil - 3 tbsp.
- Onion - 1 piece
- Garlic - 2 the tooth.
- Parsley - 1 Puig.
- Coriander - 1 tsp.
Step by step instruction of cooking Couscous with eggplant
Шаг 1
Onions and garlic are crushed, eggplant cut into cubes.
Шаг 2
Sauté onion in olive oil until transparent, add the garlic to warm them up. To connect with eggplant and fry until they are ready for 7-10 minutes.
Шаг 3
Ready to measure out the vegetable broth and tomatoes. In season instead of canned, you can use fresh tomatoes, peeled, which should fry together with eggplant.
Шаг 4
Add tomatoes and broth to the eggplant. Salt and pepper to taste, add coriander. If the tomatoes are sour - add sugar. Bring to a boil.
Шаг 5
Add couscous, stir, cover and remove from heat. After 5 minutes the food is ready!
Шаг 6
To loosen the "paste" (and the couscous, sometimes called Moroccan pasta) with a fork, add the finely chopped parsley and, if desired, more olive oil. It is quite self-sufficient dish, and outside the post - a great side dish to meat or fish.
Шаг 7
In the recipe you used couscous TM "Mistral", do not require cooking.