Summer veggies, couscous + yoghurt sauce

Summer veggies, couscous + yoghurt sauce

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

This dish always reminds me of balmy summer evenings, of eating in the backyard with an icy drink, and of being pestered by mosquitoes.

Ingredients

Quantity Ingredient
140g wholemeal couscous
1 eggplant, cut into 2 cm cubes
2 zucchini, sliced into 1 cm rounds
2 red capsicums, cut into 2 cm cubes
handful cherry tomatoes, halved
60ml olive oil
small handful roughly chopped parsley

Yoghurt sauce

Quantity Ingredient
125g full-cream plain or greek-style yoghurt
1 small garlic clove, minced
squeeze lemon juice
pinch dried mint, (optional)

Method

  1. Put the couscous in a bowl and pour over 180 ml boiling water. Cover, and let sit for 15 minutes.
  2. In a large bowl, toss the eggplant, zucchini, capsicums and tomatoes with salt and pepper.
  3. Pour the olive oil into a wide frying pan over medium–high heat. Fry the veggies in batches – one batch should form a single layer in the pan. They’re done when they have a nice golden colour and still retain some crunch. Transfer to a large bowl.
  4. Fluff the couscous with a fork, then combine it with the cooked veggies and stir in the parsley. Taste, and adjust the seasoning if necessary.
  5. To make the yoghurt sauce, combine all the ingredients and a pinch of salt and lots of cracked pepper in a small bowl. Dollop or drizzle over the veggies and couscous.
  6. Serve immediately.

Try This

  • Delicious with a side of Tabouli with sunflower seeds.
Tags:
Vegetarian
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