- PrepPreparation time15 minutes
- CookCooking time10 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 1 clove garlic, minced/crushed
- Half a large onion, diced
- 1 red capsicum, finely diced
- 1 green or yellow capsicum, finely diced
- 1 x 400g can of tomatoes, diced
- 1 large carrot, finely diced
- 250g couscous
- A few sprigs thyme (leaves removed from the stalks)
- 2 tablespoons grated parmesan cheese
- Add enough extra virgin olive oil to a frying pan to coat the bottom. Place over low heat.
- Add garlic, onion, capsicum, tomatoes and carrots to the pan.
- Cover the pan and cook for 10 minutes until vegetables soften.
- While the vegetables cook, prepare the couscous as per the directions on the packet, but add the fresh thyme leaves to the water before adding the couscous.
- Once the couscous is ready, add a tablespoon extra virgin olive oil and stir through.
- When the vegetables have softened, remove from the heat and stir the couscous through the vegetable mix.
- Stir the parmesan cheese through the mixture.
- Serve as a side dish, sprinkled with extra extra virgin olive oil.