Ingredients
SERVES 4
– 2 cups couscous
– 2 onions finely chopped
– 4 carrots batonnet-chopped
– 4 zucchinis batonnet-chopped
– 2 tsps. turmeric
– 200 g feta diced
– fresh basil to taste minced
– fresh mint to taste minced
– soy souce to taste
– salt to taste
– black pepper to taste
– EVO to taste
Directions
Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Meanwhile, in pan, heat 2 cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. Meanwhile, in a warm wok, let the onion sauté in a little EVO. After a couple of minutes also add in the carrots, zucchinis, turmeric, some drops of soy sauce and let cook for just 3-5 minutes so that vegetables stay crunchy. At this point, combine the couscous to the feta and the crunchy vegetables, stirring to well amalgamate all of the ingredients. Add a drizzle of EVO and a sprinkle of basil and mint on top just before serving.