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Mozzarella Couscous Veg HT
MC 60mins
Serves 4 Hot Vegetarian Vegetables Herbs Main Course Eggless
Ingredients 2 Aubergine, ( eggplant ) cut into chunks 2 Onion, chopped 3 tbsp Olive Oil 8 Ripe Tomatoes, chopped 400g/14oz Couscous 390ml/13fl.oz. Vegetable Stock A bunch of Fresh Basil Leaves, shredded Salt and Pepper 200g/7oz Mozzarella Cheese
Instructions 1. Heat half the oil in large frying pan, add the onions and fry until
golden brown. Add the remaining oil and the aubergine and continue to fry until
browned on all sides.
2. Stir in the tomatoes, partially cover with a lid and cook for 10
minutes or until the aubergine is just soft.
3. Meanwhile put the Couscous into a bowl, add boiling water to the stock
to makeup to 540ml/18fl oz and pour this over the Couscous. Cover the bowl with
a plate and leave for 10 minutes.
4. Remove the frying pan from the heat and add half the shredded basil
salt and pepper.
5. Chop the remaining basil. Fluff up the Couscous with a fork, add the
chopped basil, salt and pepper and mix well.
6. To serve - transfer the Couscous mixture to a serving platter, scatter with the mozzarella and top with the aubergine mixture. Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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