Vegetarian couscous
Ingredients (3 - 4 tummies)
 2 cups of couscous (I used a fairtrade brand)
1 eggplant
1 zucchini
1 red onion
1 red pepperbell
a couple of mushrooms
feta cheese (200g)
1 pomegranate
1 cucumber
a couple of cherry tomatoes
fresh herbs: thyme, rosemary, tarragon, mint
spices: salt, pepper, paprika powder
olive oil
RecipeÂ
If you would like to prepare this vegetarian couscous, I can assure you: nothing can go wrong! It’s an easy breezy recipe, ideal for early springtime. Want to go on a picknick? Told you: ideal!
First of all, you start cooking the couscous. I used a fairtrade brand, of which you need two cups of the grains for three cups of (salty) water. While the grains are cooking, you can slice up the zucchini, the eggplant and the pepperbell. Spice the whole with pepper, salt and olive oil. Eventually grill it in the oven (on about 200°) for about 15-20 minutes.Â
While all of that is going on, you can start slicing up the mushrooms and the onion. These, you fry in a pan with lots of olive oil, pepper and salt.Â
When all your veggies are prepared and the couscous has absorbed the water, you can start frying the couscous with a bit of olive oil. Gently add the veggies and in the end you can add the fresh herbs (I only used the rosemary, thyme and tarragon), keep on frying for about 5 to 10 minutes. Eventually, add the sliced cucumber, feta and pomegrenate. I love the mixture of flavours, the soft and slightly salty veggies match the sour feta and the sweet pomegrenate extremely well!
Et voila! A wonderful and easy dish is being served. Add some fresh salad and some avocado according to your mood ;)
