Recipe by RalMiska
I made this to accompany my Dukkah Chicken (#388664), but it would be good with a variety of mediterranean dishes.
Top Review by Chef Pollo
Yummy, hearty veggie meal! Barely fit my sauce pan too! I do think it needed more salt for me and I think I will put some cheese in it tomorrow for lunch, but all in all I can see making this again. Thanks for the recipe.
- 2 cups couscous
- 2 cups water
- 2 (420 g) cans diced tomatoes
- 1 onion, finely chopped
- 1 -2 teaspoon minced garlic
- 5 -10 mushrooms, quartered and sliced
- 1⁄2 red capsicum, deseeded, quartered, and sliced
- 1⁄2 yellow pepper, deseeded, quartered, and sliced
- 1⁄2 green capsicum, deseeded, quartered, and sliced
- 1 -2 teaspoon powdered stock
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
Directions See How It's Made
- Boil the water in a small saucepan.
- While it is boiling, fry the onion with the garlic, and a splash of olive oil.
- Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
- Once the water has boiled, add the cous cous, and immediately remove from the heat.
- Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
- Turn up the heat, and stir it through for two or three minutes.