Spring CouscousPosted on: 12th Mar 2009
1 tbs Vegeta or other vegetable stock granules
3 tbs Carotino or olive oil
boiling water for couscous
1 tsp dried basil
1 tsp dried oregano
½-1 English cucumber (cubed finely)
1 large or two smaller bell peppers (cubed finely)
500g tomatoes (cubed)
bunch of spring onions (chopped, green parts only) or chives
1 small red onion (chopped finely)
wok or large, deep frying pan or wide pot
When all vegetables are chopped place couscous, herbs, Vegeta and oil in a wok and heat stirring constantly until hot. Add gradually hot water and stir until couscous is soft but not too sticky.
Remove from fire, stir in vegetables, season to taste with freshly cracked pepper and salt and serve to the plates.
Serve 6 people.
- This couscous can be also served as cold salad.
- Dried herbs can be replaces with some fresh basil and parsley.
- I’m sending this dish to Ruth’s Presto Pasta Nights hosted this week by Ben of What’s Cooking?
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