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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 5 |
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couscous... the food so nice they named it twice Ingredients:
1 eggplant |
1/2 an onion |
1 clove garlic |
1 medium red bell pepper |
1 tomato |
1/2 cup chopped cilantro |
3 1/4 cups chicken broth |
2 1/2 cups couscous |
drizzle of olive oil and balsamic vinegar |
salt and pepper to taste |
Directions:
1. cut the eggplant into rounds
2. put them in the oven, turn after 20 mins and until golden brown on both sides
3. take out and set aside to cool
4. chop up the onion, bell pepper, tomato, garlic
5. mix the chopped vegetabeles in a large bowl along with the cilantro
6. after the eggplant is cooled, cut it into cubes and mix in with the vegetables
7. COUSCOUS
8. turn on burner on medium high heat
9. place saucepan on burner and pur in the chicken broth
10. wait until it comes to an easy boil
11. pour in the couscous, mix and cover
12. after about a minute or two, lift open lid and fluff with a fork
13. pour the couscous into the bowl with the vegetables and mix together
14. drizzle the olive oil and vinegar, add salt and pepper to taste and mix once more.
15. ENJOY
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