Couscous with Eggplants, Tomato and Basil Oil
9 ounces couscous
Cook the couscous with the stock according to the pack instructions.
1/2 vegetable stock cube
1 tablespoon olive oil
6 vine tomatoes, diced
1 clove garlic, finely chopped
4 drops Tabasco sauce
4 ounces jar of eggplant antipasti, drained and chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped basil
2 tablespoons chopped chives
2 tablespoons olive oil
1/2 lemon, juice only
For the basil oil:
1 handful basil
3 tablespoons olive oil
1/4 clove garlic
Heat a little olive oil in a saucepan and sauté the tomatoes and garlic for 2-3 minutes over a medium heat. Add the Tabasco and season to taste with salt and pepper.
Blitz the basil, oil and garlic to a smooth loose paste and season with a pinch of salt.
Mix together the couscous, eggplant, olive oil and chopped herbs and season to taste with lemon juice, salt and pepper.
Pile into a serving dish and spread the tomato mixture over the top. Drizzle with basil oil and serve at once.
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