Rich Couscous Primavera

This is a rich couscous preparation worthy of a main dish, or otherwise a hearty side dish.

1 cup Israeli couscous (I used whole wheat)

1 Tbsp tomato paste

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp red miso

1-1/2 cup water

1/2 tsp salt

1 zucchini, cubed

1/2 yellow sweet onion, diced

1 red pepper, diced

2 medium eggplants, cubed

2 cloves garlic, minced

1 Tbsp fresh thyme leaves, chopped

dash salt and fresh ground pepper to taste

dash crushed red pepper flakes, to taste

Toast the couscous in a dash of olive oil in a medium pot for 3-4 minutes, until they emit a nutty aroma. Stir very, very often to avoid burning.

Add the tomato paste with the cumin and cinnamon and cook together 2-3 minutes, until the tomato paste darkness to enrich its flavor.

Add the miso, water and salt and bring to a gentle boil. Reduce to a simmer, cover and cook for about 6-8 minutes, or until all the water has been absorbed.

Meanwhile, sauté the zucchini, onion and pepper with a dash of olive oil in a non-stick skillet until they are slightly browned.

Set a side in a bowl. Add the eggplant to the skillet with a dash of olive oil and brown the eggplant, for about 8-10 minutes.

Add the garlic, thyme and peppers and cook for another 2-3 minutes.

Stir in the other veggies into the eggplant.

Then gently fold in the couscous.

Garnish with fresh cilantro if desired.

Serves 4.

Comments

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