Chef Gina Worthy shares a recipe for cous cous with smoked paprika veggies and capsicum sauce.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
815 per serving
ingredients
- 2 cup Cous Cous
- 2 cup vegetable stock
- 4 tablespoons Goat's Cheese
- 1 Eggplant, diced small
- 1 Zucchini, diced small
- 1 red capsicum, diced small
- 1 yellow capsicum, diced small
- 4 French shallots or half an onion
- 2 Garlic Cloves
- 2 teaspoons Smoked Paprika
- 2 tablespoons Tomato paste
- Juice of 2 Lime
- 2 tablespoons chopped Coriander or Parsley
- 1-1/2 cup capsicum sauce
- 2 Capsicum (red & yellow), halved and seeded
- Capsicum Sauce Ingredients
- 1 Onion
- 1 Garlic Clove
- 2 red capsicums
- 1/2 cup Olive Oil
- 1/2 cup Water or vegetable stock
directions
Cous Cous
Bring your stock or water to the boil with a touch of oil in it (this helps the CousCous from sticking together) pour over the CousCous in a mixing bowl and let sit for 5 -- 10 minutes. Fry the shallots, garlic, capsicums (red & yellow) and zucchini, eggplant in a touch of oil until soft, add in the paprika and stir. Add in the tomato paste, lime juice and coriander and mix through, season with salt & pepper. Mix this through the CousCous until combined. Place the mix into the Capsicum halves. Heat in the oven or microwave until hot, serve on a plate and pour hot capsicums sauce on top the Cous Cous. Place the goats cheese Feta on top or sprinkle into the sauce. Garnish with a sprig of rosemary.( Opt )
Capsicum Sauce
Fry off the onion, garlic and in a touch of oil add in the capsicum and cook for a few minutes, add in the rest of the oil and stock and cook for 10 minutes or until soft. Blend and adjust seasoning with a touch of salt & pepper.