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La Belle Cuisine - More Main Dish Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Couscous a la Greque
“My doctor told me to
stop having intimate dinners for four. |
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Friday, November 10, 2006 Your patronage of our affiliate partners supports this web site. We thank you!
Couscous
a la Greque 1 tablespoon olive oil 1 red onion, chopped 4 large garlic cloves, chopped 1 9-ounce package frozen artichoke hearts, thawed 2 Japanese eggplants, trimmed, cut into 1/2-inch pieces 1 zucchini, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 1 1/4 cups canned unsalted chicken broth 1 1/4 teaspoons dried oregano, crumbled 1/2 teaspoon dried thyme 1 cup couscous 3 ounces feta cheese, diced 1 cup chopped seeded plum tomatoes 1/3 cup chopped fresh mint Heat oil in heavy large pot or Dutch oven over high heat. Add olive oil, onion, garlic, artichoke hearts, eggplant, zucchini and bell pepper and sauté until vegetables are just tender, about 12 minutes. Add broth, oregano and thyme and bring mixture to boil. Mix in couscous. Turn off heat; cover pot. Let stand 10 minutes. Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve. Serves 4.
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