Vegetarian Couscous
Simple vegetarian couscous with grilled peppers, leeks, carrots, zucchini, eggplant and parsley, cooked in vegetable broth and finished with extra virgin olive oil.
Equipment
- Large saucepan
- Lid
- Fork
Ingredients
Ingredients
- 1 garlic clovecrushed
- 1/8 cupextra virgin olive oil
- 1/2 cupgrilled peppersbottled coarsely chopped
- 1/2 cupleekscoarsely chopped
- 1 cupcarrotsdiced 1 medium carrot more or less
- 1 cupzucchinidiced 1 medium zucchini more or less
- 1 cupeggplantdiced 1/2 medium eggplant more or less
- 1 1/4 cupscouscousdry
- 2 cupsvegetable broth
- 1/8 teaspoonground black pepper
- parsleyfresh finely chopped
Instructions
Instructions
- Heat a large saucepan over medium heat and add half of the extra virgin olive oil. Add the crushed garlic and sauté, stirring, until fragrant and lightly golden (about 30–60 seconds).
- Add the coarsely chopped grilled peppers and toss for 2 minutes.
- Add the coarsely chopped leeks, diced carrots, diced zucchini, diced eggplant, and the ground black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables are softened and slightly toasted.
- Add the dry couscous and toss with the vegetables for 1 minute to coat the grains in oil and vegetables.
- Pour in the vegetable broth, bring to a gentle simmer, cover the pan, reduce the heat to low–medium, and cook for 5 minutes or until the broth is completely absorbed by the couscous.
- Turn off the heat. Drizzle the remaining extra virgin olive oil over the couscous and gently fluff the mixture with a fork to separate the grains.
- Sprinkle the finely chopped parsley over the couscous and serve.