This is very simple vegetarian recipe for Couscous, ready to be enjoyed alone or as a side.
Couscous (1.5-2 cups, adjust quantity to your liking)
1 large carrot, sliced
2 medium onions, coarsely chopped
1 red pepper, diced
1 small zucchini, diced
2 sun-dried tomatoes (in sunflower oil), diced
2 cloves garlic, chopped
1 tsp. curry powder
1 tsp. dried parsley (better use fresh!)
2 tbsp. balsamic vinegar (optional)
1 tsp. chili-infused oil (optional)
glug of olive oil
Put couscous into large bowl and add boiling water. Drizzle a bit of chili-infused oil. Let the couscous absorb moisture and grow.
In large skillet heat some oil, add onion. Cook on medium-high mixing occasionally, let it caramelize a bit.
Add balsamic vinegar and soy sauce, mix.
After some of moisture has evaporated add carrot and sprinkle ginger.
Add dried tomatoes and some of their oil. Give a good mix.
Add zucchini and red pepper, mix again, reduce to low heat.
Add couscous, spread thoroughly but don’t mix.
Crush with knife, then chop garlic and add to the mix. Cover and let it simmer for a while. Cuscus now captures all the aromas, so give it time.
Sprinkle parsley, check salt and moisture. Add soy sauce, boiling water if neede, and any spice if you feel so. Mix and leave covered to sweat.
Sprinkle curry powder, give a nice final mix and serve.
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