You might have noticed that we eat quite a bit of couscous. It’s a great alternative grain to the usual potatoes and rice, it takes all of about five minutes to cook and it’s delicious.
When I was in my early twenties, I decided to become vegetarian but it was really difficult to make sure that I was getting enough of the right kinds of proteins in the right combinations and when I went to live in Italy, I au paired for a year before getting a teaching job and the family I lived with were not vegetarian and I would have starved if I had not changed back to eating meat. However, I still believe we here in New Zealand eat too much animal protein and a sprinkling of vegetarian meals is a good thing.
Tonight’s dinner was one of those times.
This is not a low Fodmap recipe.
- Eggplant - diced
- Zucchini - diced
- Spring onions - sliced
- Red chilli - sliced small
- Garlic - crushed
- Leek - sliced
- Cumin seeds - about ½ tsp
- Paprika - ¼ tsp
- Cook spring onions and chilli for a couple of minutes in olive oil.
- Add garlic and cumin. Cook a few more minutes and add the rest of the vegetables and the seasoning. Stir well and make sure you have enough oil left in the pan. Cover and cook until the vegetables are cooked.
- Prepare couscous as per instructions on the packet. I used 2 cups of the dry grain.
- Mix couscous and vegetable mixture together.