Short
Arnold
Lara MMediterranean Cous Cous (Serves 2)
August 9th 2006 05:02
Ingredients:
Eggplant
½ Cup Cous cous
Lettuce (Iceberg)
Capsicum (sliced)
Parmesan Cheese
Basil
½ Can Butter Beans
Tomato Puree
Pumpkin (small cubes)
Garlic
Balsamic Vinegar
Butter
Pine Nuts
Salt
Pepper
Paprika
Method:
Fry the eggplant, capsicum and pumpkin in a frypan with a pinch of chopped basil. When the pumpkin is soft add the garlic, finely sliced and stir in the drained butter beans. Cook until fragrant. Add the tomato puree and simmer on a low heat. Take a large serving bowl and place the cous cous inside, saturating with an equal amount of boiling water. Stir in and allow to sit for 5 minutes, then add a knob of butter. Season with paprika and add the tomato mixture and sliced lettuce and pine nuts. Season with salt and pepper and a good slosh of balsamic vinegar. Toss and garnish with additional basil and shavings of parmesan cheese.[/SIZE]
Eggplant
½ Cup Cous cous
Lettuce (Iceberg)
Capsicum (sliced)
Parmesan Cheese
Basil
½ Can Butter Beans
Tomato Puree
Pumpkin (small cubes)
Garlic
Balsamic Vinegar
Butter
Pine Nuts
Salt
Pepper
Paprika
Method:
Fry the eggplant, capsicum and pumpkin in a frypan with a pinch of chopped basil. When the pumpkin is soft add the garlic, finely sliced and stir in the drained butter beans. Cook until fragrant. Add the tomato puree and simmer on a low heat. Take a large serving bowl and place the cous cous inside, saturating with an equal amount of boiling water. Stir in and allow to sit for 5 minutes, then add a knob of butter. Season with paprika and add the tomato mixture and sliced lettuce and pine nuts. Season with salt and pepper and a good slosh of balsamic vinegar. Toss and garnish with additional basil and shavings of parmesan cheese.[/SIZE]
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