Kate has been practicing her cooking skills recently and has made a few meals over the past few weeks, but I'm behind on posting them. This recipe for a cousous salad is very easy and is nice for a hot evening as it can be eaten at room temperature or warm or cold.
The hardest part of this recipe is peeling and chopping the eggplant - seriously, it is that easy.
Ingredients:
1 medium eggplant - peeled and cut into 1 cm square cubes
1 vidalia (or other sweet) onion - chopped
1 cup of frozen peas
1 can of chick peas
2 pieces of roasted red peppers, chopped or sliced
1 cup of couscous
1 tbsp lemon juice
1/2 cup crumbled feta cheese
approximately 1/2 cup of olive oil for cooking the eggplant and onion
Method:
1. Cook the eggplant and onion in a frying pan, adding oil as it is needed so it doesn't stick. Cook for about 10 minutes until the onion is translucent and the eggplant is cooked.
2. Add 2 tbsp of water to the frozen peas, cover, and microwave on high for 3 minutes, stirring part way through.
3. Bring 1 cup of salted water to a boil, then remove from the heat, add the couscous, stir, cover and let sit for 5 minutes. Then fluff with a fork
4. Mix all the ingredients together in a large bowl and enjoy.
You can find other quick and easy recipes that take approximately 30 minutes to make and use approximately 6 ingredients at Project 6:30 (you can see I took liberties with the number of ingredients for this recipe, but it's worth it as it is delicious and easy to make). I would love it if you joined me in linking up easy recipes. I'm sure we can all do with some new cooking inspiration.
The hardest part of this recipe is peeling and chopping the eggplant - seriously, it is that easy.
Ingredients:
1 medium eggplant - peeled and cut into 1 cm square cubes
1 vidalia (or other sweet) onion - chopped
1 cup of frozen peas
1 can of chick peas
2 pieces of roasted red peppers, chopped or sliced
1 cup of couscous
1 tbsp lemon juice
1/2 cup crumbled feta cheese
approximately 1/2 cup of olive oil for cooking the eggplant and onion
Method:
1. Cook the eggplant and onion in a frying pan, adding oil as it is needed so it doesn't stick. Cook for about 10 minutes until the onion is translucent and the eggplant is cooked.
2. Add 2 tbsp of water to the frozen peas, cover, and microwave on high for 3 minutes, stirring part way through.
3. Bring 1 cup of salted water to a boil, then remove from the heat, add the couscous, stir, cover and let sit for 5 minutes. Then fluff with a fork
4. Mix all the ingredients together in a large bowl and enjoy.
It sounds like the perfect summer dinner! Gotta love quick and easy. Thanks for sharing.
ReplyDeleteYummm. and I bet it keeps well too. I like coming home to something that is already made. Thanks Grace, I try this.
ReplyDeleteI made something similar last night, but grilled the egglplant along with some peppers and zuchinni - it was delicious.
ReplyDelete