Jewelled Couscous

Couscous prep technique: A very dear friend of mine, Hamda
Recipe Source: Mine

Ingredients
Couscous - 2 1/2 cups
Water - 2 3/4 cups
Red pepper - 1, cut into 1.5 cm pieces
Yellow pepper - 1, cut into 1.5 cm pieces
Plum tomatoes, deseeded and cut into 1.5 cm pieces - 2 big
Zucchini - 3 small
Onion - 1
Coriander and mint chopped - 3 tbsp
Pepper powder as needed
Maggi chicken cubes - 1
Olive oil

Directions
Heat olive oil in a pan, saute onion, red and yellow peppers, zucchini, tomatoes, coriander and mint leaves. Add pepper powder as needed. Keep them aside. (Peppers and zucchini should be crisp).

Preparation of Couscous
Boil 2 3/4 cups of water in a pan along with a stock cube and 2 tbsp of olive oil, when it starts to boil, pour in the couscous and switch off the stove and close the pan with a lid. Let the steam help to cook the couscous. Leave untouched for 10-12 minutes. After the allowed time, fluff them up with a fork.

Now combine the cooked vegetables to the couscous. Sprinkle some coriander and mint leaves over the top and serve hot.

This is a quick fix breakfast and light dinner too.