Easy 10-minute couscous
You can’t go wrong with a 10-minute meal like this Mediterranean-inspired couscous packed with seasonal vegetables. This light and easy meal is perfect for busy summer evenings and will have your tamariki gobbling up their veggies. Serve on a bed of baby spinach for an extra serving of greens.
Ingredients
Method
Ingredients
- 1 ½ cups Pams couscous
- 1 Tbsp Moroccan spice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 eggplant, cut into 1.5cm cubes
- 2 courgettes, thinly sliced
- 1 red capsicum, cut into thin 2cm strips
- 1 can (400g) Pams Chickpeas, drained
- ½ cup parsley leaves, chopped
Method
- In a large bowl, mix the couscous and Moroccan spice with one and a half cups of boiling water. Cover and leave to absorb.
- Meanwhile, bring a large pan to medium-high heat with a drizzle of olive oil. Sauté the onion and garlic for a minute. Add the eggplant, courgette and capsicum and sauté for 3-4 minutes or until the vegetables have softened.
- Fluff the couscous with a fork, mix through the sautéd vegetables and chickpeas, and season with salt and pepper to taste.
- Spoon onto plates and finish with a sprinkling of chopped parsley.