Couscous with vegetables

Ideas
4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
A delicious mix that will fill tummies and put smiles on faces.

By Food24 November 03 2009
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Ingredients (9)

250.00 g couscous
45.00 ml fresh chillies — 573
1.00 aubergine — sliced
1.00 red pepper — deseeded and cut into thick strips
1.00 green pepper — cut into thick strips
10.00 olives — black, pitted
50.00 g almonds — flaked, roasted
100.00 g feta cheese — crumbled
0.00 lemon — juice only
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Method:

Cook the couscous according to the packet instructions.
Stir in the olive oil.
Sprinkle the brinjal slices with salt and leave to drain in a sieve for about 30 minutes.
Rinse and pat dry, then brush the brinjal and peppers with olive oil and cook under the grill or on a griddle pan until soft and brown.
Cut the vegetables into chunks and mix into the couscous with the olives.
Serve warm on a platter, sprinkled with almonds, feta cheese and a squeeze of lemon juice.



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