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Eating Vegan: Moroccon Cous Cous a la Levine

eating veganSliced eggplant in a colander.

So I did an experiment, and it came out great tasting. This quickie cous cous makes a healthy, vegan weeknight meal.

1 medium eggplant chunked
1 large red onion sliced…on the thick side
2 small green zucchinis chunked
10 mushrooms sliced on the thick side
3 stalks of celery
2 T tomato paste
1/2 cup of veggie broth
Spices to taste: salt, pepper, cinnamon, cloves, cumin, coriander
1- 1/2 t sugar

In a hot pot with olive oil saute the celery first and as it starts to brown add the onions.

Next add the eggplant and stir…..you may need to add a little more olive oil.

Add the zucchini next.

While the veggies are still firm add the tomato paste…s tir around and add the veggie broth.

For the seasoning I started with a 1/4 tsp of each spice but added more later cause I liked the combination.

Just be careful with the cinnamon and cloves.

Serve over hot cous cous and a side of flat bread.

Image Credit: Creative Commons photo by ejchang

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