This was pretty good with a few changes. First, I had to use chick peas instead of broad beans, and that actually worked out very well. That was strictly because I could not find broad/fava beans this time of year - I've never seen frozen ones and don't like canned, but love fresh. I also cooked the couscous according to package directions - bringing 1 cup vegetable stock, 1 tbsp olive oil (or butter) to a boil, stir in couscous, remove from heat, cover and let sit five minutes. Otherwise, this dish just needed about 3 cloves of garlic and some fresh oregano and basil for more flavor. It was kind of a pain, cooking all the vegetables - I only had a small grill pan, but that actually worked out well since the eggplant, zucchini and peppers/onions all needed various cooking times - I did them in batches, so it worked for me. My only other issue was I didn't seem to have enough sauce - I'll double the tomatoes if I make this again, and leave the vinegar as is. When I served it, the couscous was really dry underneath the vegetables - it would have been better if there was enough liquid to trickle down and flavor the couscous. Finally, I didn't, but someone mentioned adding goat cheese to this - THAT, along with more seasonings and increasing the sauce, would make this a total 5-star recipe in my book! Next time....
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