Couscous with Mediterranean Vegetables

This REALLY EASY, colourful sidedish is a delicious way to pack a huge spectrum of vitamins and other important nutrients into your meal. It can be adapted to include whatever vegetables are in season (to make it super affordable as well as tasty!). It compliments almost any stew or casserole, and is even a great way to value add to a meal of chicken drumsticks and simmer sauce. It may be served cold as a salad and makes a portable, balanced lunch if you sprinkle it with some almonds or cashews.
Serves: 4
Preparation time: 15 minutes

1 eggplant
5 button mushrooms
1 red onion
1 red capsicum
1 cup pumpkin
1 cup frozen peas and corn
Large knob of butter
1 heaped tsp stock powder
1 mug couscous
1 mug boiling water
Large handful of parsley, chopped
Couscous with Mediterranean Vegetables


Dice vegetables, apart from the peas and corn.
Melt butter in a pan or wok on fairly high heat and fry vegetables, apart from peas and corn, until browned and tender. Remove from heat and stir through peas and corn.
While the vegetables are frying, combine stock powder, couscous, and freshly boiled water in a heat-proof bowl. For minimal washing up, use the bowl you intend to serve the couscous in. Cover and leave to sit for 2-3 minutes, then fluff up with a fork.
Add vegetables and parsley to the couscous and serve.
*Recipe by Elise Ruthenbeck