100g cherry tomatoes
1 clove garlic
2 cups water
Butter to taste
Hot pepper to taste
Olive oil, level 4
Salt to taste
Insert the paddle in the bowl.
Peel the garlic, dice the hot pepper, chop the shallot and put everything in the bowl, spreading it out over the bottom. Add the oil.
Before cooking, wash and dice the aubergine, courgettes, carrots and cherry tomatoes. Set the tomatoes aside to be added to the couscous later.
Close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button. Sauté for 3 min.
Add the carrots and stock and cook for another 6 min.
Add the aubergines and courgettes, season with salt and pepper and cook for another 30 min.
Prepare the couscous separately by boiling the water in a pan with a teaspoon of salt. Add the couscous and oil, stir and turn off the heat. Let stand for 3 min.
Add a knob of butter and cook for another 3 min, tossing regularly with a fork to keep it from clumping.
As soon as the vegetables have cooled down, add the cherry tomatoes and put everything in a bowl along with the couscous.
Posted by : Saudi Arabia,Riyadh, Jeddah, Dammam, Meccca and Medina PR Network Editorial Team Viewed 42329 times PR Category :Food Industry Posted on : Wednesday, June 17, 2015 11:32:00 AM UAE local time (GMT+4)
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