• 2 cups cous cous
  • 1 large carrot, sliced
  • 2 medium onions, coarsely chopped
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 2 sun-dried tomatoes (in sunflower oil), diced
  • 2 cloves garlic, chopped
  • ginger powder
  • 1 tsp. curry powder
  • 1 tsp. dried parsley
  • 2 tbsp. balsamic vinegar (optional)
  • soy sauce
  • 1 tsp. chili-infused oil (optional)
  • glug of olive oil
  1. Put Cous Cous into large bowl and add boiling water. Drizzle a bit of chili-infused oil. Let the Cous Cous absorb moisture and grow.
  2. In large skillet heat some oil, add onion. Cook on medium-high mixing occasionally, let it caramelize a bit.
  3. Add balsamic vinegar and soy sauce, mix.
  4. After some of moisture has evaporated add carrot and sprinkle ginger.
  5. Add dried tomatoes and some of their oil. Give a good mix.
  6. Add zucchini and bell pepper, mix again, reduce to low heat.
  7. Add Cous Cous, spread thoroughly but don’t mix.
  8. Crush with knife, then chop garlic and add to the mix. Cover and let it simmer for a while. Cous Cous now captures all the aromas, so give it time.
  9. Sprinkle parsley, check salt and moisture. Add soy sauce, boiling water if needed, and any spice if you feel like it. Mix and leave covered to sweat.
  10. Sprinkle curry powder, give a nice final mix and serve.