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Easy 10-minute couscous

  • Serves 4
  • Prep time: 5 mins | Cooking time: 5 mins

You can’t go wrong with a 10-minute meal like this Mediterranean-inspired couscous packed with seasonal vegetables. This light and easy meal is perfect for busy summer evenings and will have your tamariki gobbling up their veggies. Serve on a bed of baby spinach for an extra serving of greens.

Ingredients

  • 1 ½ cups Pams couscous

  • 1 Tbsp Moroccan spice

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 eggplant, cut into 1.5cm cubes

  • 2 courgettes, thinly sliced

  • 1 red capsicum, cut into thin 2cm strips

  • 1 can (400g) Pams Chickpeas, drained

  • ½ cup parsley leaves, chopped

Method

  1. In a large bowl, mix the couscous and Moroccan spice with one and a half cups of boiling water. Cover and leave to absorb.

  2. Meanwhile, bring a large pan to medium-high heat with a drizzle of olive oil. Sauté the onion and garlic for a minute. Add the eggplant, courgette and capsicum and sauté for 3-4 minutes or until the vegetables have softened.

  3. Fluff the couscous with a fork, mix through the sautéd vegetables and chickpeas, and season with salt and pepper to taste.

  4. Spoon onto plates and finish with a sprinkling of chopped parsley.

Top tip: Take this veggie-packed couscous up a notch by serving it with a delightfully creamy feta yoghurt. Simply mix one cup of natural Greek yoghurt, seventy grams of crumbled feta and the juice of half a lemon juice in a small bowl. Season with salt and pepper to taste and finish your dish with a generous dollop.