Couscous with Vegetables

By: Dorine Lam, RDN, MS, MPH


Plate of couscous and vegetablesCouscous is a small pasta made of semolina, a form of wheat. For those that are sensitive to gluten or wheat you can substitute the couscous with Quinoa.

Harissa paste is a Maghrebian hot chili pepper paste made out of several kinds of peppers, spices and herbs including garlic paste, coriander seed or caraway.

Ingredients A:

  • 2 small eggplant or Japanese eggplant, thickly sliced
  • 2 large yellow bell pepper, seeded and cut into 1-in cubes
  • 2 medium red onions cut into 1/2 inch wedge
  • 3 tbsp olive oil
  • Salt and pepper to taste

Ingredients B:

  • 1 1/8 cup couscous
  • 300ml cold water

Ingredients C:

  • 1 ¼ cup cherry tomatoes, halved
  • 2 tbsp Harissa paste
  • 2 tbsp olive oil

Ingredients D:

  • 2 tbsp toasted pumpkin seeds
  • 1 large bunch fresh cilantro / coriander, roughly chopped

Method:

  1. Preheat over to 450°F (230°C).
  2. Put Ingredients A in a large roasting tin and mix well.
  3. Roast for 20 minutes or until tender.
  4. Put Ingredients B in another roasting tin and soak for 5 minutes.
  5. Stir in Ingredients C and mix well.
  6. Pop into the oven next to the vegetables and bake for 4-5 minutes or warm through.
  7. Mix together the couscous and vegetables. Stir through.
  8. Stir in Ingredients D.
  9. Serve

Serves 4

 
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.