Ingredients
Scale
Gathering your ingredients is like preparing for a dance; each element plays a crucial role in the symphony of flavors. Here’s what you’ll need:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 eggplant, cubed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup couscous
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
If you’re looking for substitutions, feel free to swap couscous with quinoa for a protein boost or use goat cheese in place of feta for a tangier kick.
Instructions
Cooking is an act of love, and following these steps will guide you to a meal that embodies warmth and comfort:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the bell pepper, cherry tomatoes, zucchini, and eggplant. Stir in the oregano, thyme, salt, and pepper, and cook until the vegetables begin to soften, about 10 minutes.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in the couscous, cover the pot, and remove from the heat. Let it sit for about 5 minutes to allow the couscous to absorb the flavors.
- Once the couscous is tender, fluff it with a fork. Stir in the fresh basil and top with crumbled feta cheese, if using. Serve warm.
As you cook, remember Mama Lou’s advice to always adjust the seasoning to your taste—after all, cooking is an art, not a science.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International