Monday's diet: cous cous with vegetables

The preparation of these vegetables can be made either with the traditional tagine pot, in this way cook more quickly and take the characteristic aroma of baking of clay, with both a normal pot. The vegetables may vary, attention only to the cooking times: the vegetables to cook slower to be placed under, those that cook more quickly above.

Ingredients for 4 people:

• 1 zucchini
• 1 onion
• 1 eggplant
• 2 tomatoes
• 1 cup peas (also frozen)
• 1 cup of spinach (even frozen)
• 1 cup of cous cous
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tomato paste
• curry to taste Optional)
• salt

Time: 30 minutes
Difficulty: Easy

Clean the vegetables and cut the eggplant and zucchini into cubes big enough, divide the onion into 4 wedges and slice the tomatoes into slices. If you use the tagine, cover the bottom with a bit 'of water where loose the tomato paste, a pinch of curry powder and a pinch of salt. Disponetevi over the vegetables in the middle peas, eggplant and zucchini on the sides above the slices of tomato and spinach. Place in the center, above everything else, the onion. The vegetables will not stir so arrange them in an "artistic" ready to be brought to the table. Remember to use the spreader under the clay.
Close the lid and cook for 20 minutes. With a regular pot mixed vegetables and cook with the lid on, stirring occasionally.
Meanwhile, boil two cups of salt water, bubbles just pour the cup of cous cous and a tablespoon of oil. Turn off the heat and cover for 10 minutes. In this way, the corn bakes and swells by absorbing water.
Check the vegetables are cooked, turn off if you are ready, depending on the tastes can enjoy crisper or softer. Grainy couscous with a fork and pour into a baking dish in the oven previously heated. Brought to the table separately cous cous and tajine with vegetables Taste them and mix to taste.

See the recipe in printable PDF