Description
The couscous I first tried when I visited the exhibition "Rest and tourism". The dish is remembered not only for taste but also for its "uniqueness" - it was quite hearty and have it as warm or cold. Now I present to you my variation of vegetable couscous with eggplant; I think that mushrooms would also be very welcome combination! Bon appetit, AA.
Ingredients
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Eggplant
380 г
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Zucchini
200 г
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Couscous
100 г
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Water
80 мл
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Wine white semi-dry
10 мл
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Curry
1 ч. л.
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Olive oil
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Salt
Cooking
Wash aubergines, place in baking tray and bake at 200 degrees for 15 minutes. The fruit becomes very soft. Cool slightly and cut into small pieces. The skin can be left.
Wash the zucchini, also cut into small pieces and fry in olive oil until tender.
Add to vegetables, curry and salt (I'm not salted, but nonetheless, the dish came out delicious)
Cover the vegetables with water, to put out a couple of minutes, then add the couscous, stir, pour the wine and leave the lid on for 5 minutes.
Serve the dish can both warm and cold. Bon appetit, AA.
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