Vegetable Cous Cous
- Cous Cous
- cous cous - 1 1/2 Cups
- Vegetable broth - 2 Cups
- Extra Virgin Olive Oil - 1/2 Cups
- Garlic - 2, cloves, chopped
- Extra Virgin Olive Oil - 1-2 Tablespoons
- Shallots - 2, large, chopped
- Red Bell Pepper - 1, large, seeded, small cubes
- Eggplant - 1, cured, small cubes
- zucchini - 1, cut in small cubes
- Ciboulette or Cilantro - 2-3 Tablespoons, chopped
- Coarse Salt
- Cure the eggplant: Cut the bottom and top, eliminating the leaves. Cut the eggplant in 2 or 3 slices lengthwise, and draw some -not to deep- lines with the point of a knife. Sprinkle with salt and leave for 10-15 minutes. Using a paper towel, remove the salt and juices that were formed. This process will help eliminate an enzyme from the eggplant that can leave a bitter aftertaste.
- In the meantime, slice the shallot; cut the zucchini in small cubes; peel, seed and cut in cubes the red bell pepper; chop garlic and ciboulette (or cilantro).
- When thee eggplant is cured, cut in small cubes too.
- Put the broth and olive oil in deep pan, bring to boil.
- In a large skillet, saute the shallot and garlic for 2 minutes on one tablespoon of olive oil. Add the rest of the vegetables for a couple of minutes. Season with salt and pepper, cover and keep warm
- Put the cous cous in a clay pot. Pour the broth on top of the cous cous and move gently with the help of a fork making sure not to break the grains while allowing the cous cous to evenly absorb the liquid. Let it rest covered with an aluminum foil for a couple of minutes.
- Remove the foil, add the vegetables and with a wooden spoon mix gently. Sprinkle ciboulette (or cilantro). Serve.
If you want to serve individual portions, you can rub butter on small porcelain ramekins, fill with cous cous gently pushing to even the surface. Turn over the ramekin on top a dish, gently tap the ramekin and remove slowly. The cous cous will have a perfect circle shape as shown on this picture below.
A popular dish from Morocco and North Africa that French cuisine made famous and now is popular across the globe. Perfect side dish for lamb tagines, sauteed shrimps and grilled fish dishes.