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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is based on a recipe from Alessandra Avallone's book, The Complete Book of Salads. I'm always on the lookout for a great couscous salad, and I stumbled upon this recipe which I like a lot. Ingredients:
turmeric |
extra virgin olive oil |
9 ounces couscous, cooked |
1/4 yellow bell pepper, diced |
1/4 red bell pepper, diced |
1 small eggplant, diced |
1 zucchini, diced |
2 garlic cloves, unpeeled |
1 teaspoon cumin seed |
salt |
black pepper, freshly ground |
chili powder or paprika |
Directions:
1. In medium saucepan, boil 1 1/4 cups salted water.
2. Add turmeric and 1 tablespoon oil, then the couscous.
3. Remove from heat, cover, and allow to stand 5 minutes.
4. Turn the couscous out onto a flat platter and separate grains with a fork.
5. Heat 4 tablespoon oil in a frying pan and add the garlic and cumin seeds.
6. Add the diced vegetables and saute for 10 minutes, seasoning with salt and pepper.
7. Mix the couscous and vegetables together in a large bowl and stir well.
8. Sprinkle with chilli powder or paprika.
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