pearl couscous with summer vegetables
lilyvanbilly on
Serves: 2
Ingredients
- 1 large courgette
- 1 large aubergine
- 1 yellow onion
- 1/2 cup olive oil
- 1 tbsp salt
- 150 gr or 1 cup pearl couscous
- 4 sprigs fresh thyme
- 1 cup parsley
- 3 cloves garlic
- 170 gr tomato paste
- 1/2 cup water
- 1/2 cup assorted olives
- 8 leaves fresh basil
Materials
- baking sheet
- large skillet
- spoon
Instructions
Prevent the screen from locking
Heat the broiler. Cut the courgette and aubergine into bite-sized pieces. Combine with chopped yellow onion, half of the olive oil and salt. Spread in an even layer on baking sheet and roast for 10 to 15 minutes, stirring them every 5 minutes or so, until they are evenly golden and tender.
Cook the pearl couscous according to package instructions. Drain and then set aside.
Strip leaves from fresh thyme and finely chop them with the parsley. Warm the remaining olive oil in a large skillet over medium heat, then add the garlic and herbs. Cook for 30 seconds to 1 minute, before garlic has a chance to brown.
Stir in the tomato paste and continue to cook, breaking it up with your spoon, for 5 to 10 minutes until it's deeply caramelised. Remove skillet from the heat and fold in the roasted vegetables, couscous and water, followed by the halved and pitted assorted olives and fresh basil.
Serve warm.
TIP: This dish goes great with some feta cheese.