Mùa hè, nhiều rau quả, làm mình nghỉ đến món gì nhè nhẹ/. Trên đường về đọc báo Food Net Work thấy có công thức làm couscous và cà tím,
hai thứ mà ông xã và tụi nhóc thích nhất nên đem ra thử/.
Couscous rất ngon nhưng cà thì báo quá, biết vậy chẳng để ya-out vào/.
<Google Translator- with some twists>
In summer, many vegetables, do you think of what dishes gently /. Read Food Net Work magazine on the way home, shows recipes aof couscous and eggplant,
which my husband and the kiddo’s favorite, should take the test /.
Couscous is delicious but the eggplant is too rich, so not to know ya-out on /.
I edit this recipe to what I made (which depends on what is in the fridge 🙂
1. Store bought pesto
2. For the Couscous:
- 4 tablespoons unsalted butter
- Kosher salt
- 1 onion, cut into 8 wedges
- 1 cinnamon stick
- 4 fresh tomatoes – chopped (from a friend’s garden :=) )
- 1 yellow pepper, cut into chunks
- a bunch of Brussels sprout , chopped
- Freshly ground pepper
- 1 1/2 cups whole-wheat couscous
Prepare the vegetables for the couscous:
Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.
Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.
Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
Add the tomatoes, 1 cup water,and the rest of the vegetable. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.
Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.
Top the couscous with the vegetables and pesto.
Serve with jalapeno & cheese sausage from CZECH STOP in West, Texas:
(hint: Their kolache is really good)
I do not recommnded the egg plant so if you like you can check out the recipe here: