Ingredients
Eggplant and Zucchini Saute with Couscous:
- Garlic - 3 cloves , minced
- Onions - 1 , chopped
- Eggplant - 1 lb , chopped ((Any variety can work))
- Zucchini - 4 , chopped
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
- Quinoa - 2/3 cup , uncooked ((Sub 2 cups cooked))
- Cooking oil - 1 1/2 Tbsp
- Capers - 1 1/2 Tbsp
- Crushed tomatoes - 2 cups
- Paprika - 1 tsp
- Oregano - 1/2 tsp
- Lemons - 1/2 , juice of
Prep
- Garlic / Onion / Eggplant / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
- Garbanzo beans - Rinse and drain.
- Quinoa - Double if making Thursday's Taco Salad. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remember to reserve half if you doubled. (Can be done up to 5 days ahead)
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Make
- Preheat a saute pan over medium-high heat. Add in oil and then garlic and onions. Saute for ~3 minutes, until onions are translucent.
- Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Saute until the vegetables are tender, 8 to 10 minutes.
- Stir in beans, paprika, and oregano. Turn off heat and finish with lemon juice. If you want the veggie saute to be creamier, you can add a dollop of yogurt. Season to taste with salt and pepper. Enjoy over quinoa.
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