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Categories:
vegetable broth couscous zucchini salt red bell pepper almonds blanched parsley olive oil feta - crumbled
Viewed: 30 - Published at: 4 years agoIngredients
- 1 7/8 cups vegetable broth
- 1 7/16 cups couscous
- 1 zucchini chopped
- 1 eggplant diced and salted
- salt and ground black pepper
- 1 red bell pepper diced
- 2 1/4 tablespoons almonds blanched and toasted
- parsley
- olive oil
- 1 cup feta crumbled
Method
- Preheat the oven to 200 Celsius.
- Heat the broth and pour over the couscous. Set aside until the couscous is cooked. Fluff with a fork.
- Saute the zucchini, eggplant, and pepper in a little olive oil. Season with parsley, salt, and pepper.
- Grease a baking dish. Place half the couscous into the baking dish. Top with the vegetables, almonds, and the other half of the couscous.
- Sprinkle with feta cheese and drizzle oil.
- Bake for 20-25 minutes.
