|
|
Couscous with Eggplants, Tomato and Basil Oil
 (1 vote)
9 ounces couscous
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
Cook the couscous with the stock according to the pack instructions.
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.
Click Here to Comment on This Recipe
Related Recipes:
Browse: A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
|
|
. |