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Couscous with aubergine and tomato

Couscous with aubergine and tomato, Prescriptions, Any category, Any kitchen, Any menu, Hot snacks, Main dishes, Vegan food, Turkish cooking

Ingredients portion 3

Couscous 1 cup

Eggplant 2 pieces

Tomatoes 1 piece

Vegetable oil 2 tablespoons

Parsley 1 bundle

Sea salt pinch

Ground dried garlic pinch

Ground black pepper on the tip of a knife

Cooking instructions 20 minutes

1 Fill the couscous with boiling water at the rate of 1.5 cups water per 1 cup grits. Stir well and cover with a lid. Let it simmer for 5-10 minutes, but I recommend opening the lid and stirring occasionally to see if you need to add more water.

2 While the grits are infusing, heat the oil in a frying pan.

3 Slice the aubergines into small cubes and fry in the oil until tender.

4 In the middle of frying the aubergines, add the diced tomato (I used a fairly large one).

5 Braise everything until almost cooked, then add the chopped herbs at the end. I used parsley and green onions, but the greens can be chosen according to taste: coriander, dill will go well with it.

Salad with crab meat

6 Add the cooked couscous to the cooked vegetables, season with salt, pepper, garlic and other spices to taste. Cook for a couple of minutes then remove from the heat.

7 Delicious both hot and cold.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .