1 T olive oil
1 leek, sliced
2 cloves garlic, crushed
1 ½ tsp ground cumin
4 baby eggplants or one large eggplant, sliced
1 red pepper, seeded and sliced
400 g can chopped tomatoes
6 cups of chicken stock
1/3 cup couscous
½ cup shredded mint
salt and pepper to taste
Heat a large saucepan over medium heat. Add the oil, leek,
garlic, cumin, eggplant and capsicum and cook for 2 minutes.
Add the tomatoes and stock and simmer for 5 minutes. Add
the couscous and cook for a further 5 minutes.
Stir through the mint, salt and pepper and serve.
Serves 4. |
