Description
"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
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Couscous
1 cup
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Broth
1.5 cup
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Eggplant
1 piece
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Tomatoes in own juice
200 g
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Olive oil
3 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Parsley
1 coup
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Coriander
1 tsp
Cooking
Onions and garlic are crushed, eggplant cut into cubes.
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.
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.
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.
Add couscous, stir, cover and remove from heat. After 5 minutes the food is ready!
To loosen the "pasta" (a 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.
In the recipe you used couscous TM "Mistral" that does not require cooking.
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