vegetables Archives

Couscous recipes

Grilled brinjal and tomatoes on couscous with garlic-basil broth

20 minutes

Grilled brinjal and tomatoes on couscous with garlic-basil broth

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

2 medium brinjals
4 medium tomatoes
Olive oil
Balsamic vinegar
1 1/2 cups couscous
1 tin chickpeas, drained
1 1/2 cups vegetable stock
3/4-1 cup basil leaves
2 fat cloves garlic, crushed
Extra basil leaves for garnishing

Method

Use a serrated knife to slice the eggplants into rounds, discarding the ends. Slice the tomatoes in half. First grill the eggplants. Spread in a single layer on a grill pan and slide under a hot grill.

Cook until soft and starting to char, turn and grill on the other side. Remove, season and moisten with oil. Keep warm. Do the same with the tomatoes, but oil and season before grilling. If you like, thread the vegetables on sticks.

Make up the couscous according to packet instructions. Heat the vegetable stock with the drained chickpeas. Strain, reserving the stock.

Add the hot chickpeas to the couscous. Add the basil leaves and garlic to the hot broth and immediately whizz with a hand-held blender.

Check seasoning. Serve the couscous topped with the vegetables. Add a drizzle of olive oil and a little balsamic. Add a few basil leaves and pass around the broth.

TASTE’s take:

Good both as vegetarian dish or on the side with grilled chorizo.

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Grilled brinjal and tomatoes on couscous with garlic-basil broth

Grilled brinjal and tomatoes on couscous with garlic-basil broth

Ingredients

Method