Monday, May 21, 2012

The Gluten Free Challenge- Vegetable & Corn Couscous

I don't think I would have ever considered eating corn cous cous (normal cous cous is so nice, why need an alternative?) but when my gluten intolerant friend offered me a taste of her gluten free corn cous cous, I fell in love! Whilst the texture is almost exactly the same as your regular wheat based cous cous, the taste is something amazing- it literally tastes like a buttered corn cob. Yum!

So, I decided for lunch this week to throw together a Vegetable and Corn cous cous dish (serves 2).

1/2 cup of chopped eggplant
1/2 cup of chopped green capsicum
1/2 cup of chopped red capsicum
1/2 cup of zucchini

1/2 red onion, sliced
1 teaspoon of garlic
1/2 teaspoon of cumin
1/2 teaspoon of tumeric
1/2 teaspoon of paprika
1/4 teaspoon of chilli powder
1 1/2 cups of corn cous cous
1 cup of water
2 teaspoon olive oil
2 tablespoons of butter or margerine

Heat one teaspoon of olive oil in a saucepan. Add the garlic, cumin, tumeric, paprika and chilli powder, along with about a tablespoon of water and saute into a paste. Add vegetables and simmer, coating vegetables in seasoning for 5-7 minutes or until tender.

Prepare cous cous according to packet instructions (one cup of water to the boil along with a dash of salt and teaspoon of olive oil, take off heat and add cous cous, stir and let sit for two minutes, fluff up with fork and add butter).

Mix together the vegetables and cous cous. Enjoy!

1 comment:

  1. Yum! This sounds like a lovely blend of spices, and something new to me as well, having never had corn cous cous. I can hardly turn down the taste of a buttered ear of corn, though, so you have inspired me to try this. Thank you!


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