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Pumpkin and Eggplant over Couscous Recipe

Pumpkin and Eggplant over Couscous Recipe

$ 0.00


  • 3 tbsp olive oil
  • 1/2 red onion, diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 1 eggplant diced
  • 1 cup zuchinni diced
  • Salt to taste
  • Pepper to taste
  • 2 tbsp ground garlic
  • 1 cup pumpkin
  • 3/4 cup canned tomatoes with their juice
  • 2 cup vegetable broth
  • Fresh cilantro to taste
  • 1 cup couscous
  • 1/2 cup raisins
  • 1/2 cup toasted almonds


                              In a deep frying pan with olive oil sauté the onion, peppers, eggplant, zuchinni and season with salt and pepper saute for 4 minutes. Add the garlic and pumpkin and continue to saute, add the canned tomatoes and the broth and cook on low heat for 25 minutes and finish with fresh cilantro to taste. Put the couscous and raisins in a deep container and pour the 1 1/2 of hot broth over it, cover with plastic wrap and let stand for 5 minutes, add the almonds, fresh herbs, a touch of olive oil.


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