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Steaming How To's

Steamer Recipes > Vegetables

Spicy Vegetables on Pistachio Couscous


Preparation Time: 10 to 15 minutes
Cooking Time: 33-44 minutes


  • cup vegetable stock
  • Two tablespoons chopped mixed herbs (parsley, mint and cilantro)
  • Six cups thickly sliced zucchini, carrots, cauliflower florets and green beans
  • 300 g (10 oz) canned chickpeas, drained
  • Two medium tomatoes, chopped
  • teaspoon each sweet paprika, ground cardamom, cumin, turmeric and cinnamon
  • Two cloves garlic, crushed
  • One large onion, chopped
  • Two-three tablespoons olive oil
  • One medium eggplant, cut into 12 mm ( inch) pieces

For couscous

  • One cup instant couscous
  • 1 cups chicken stock
  • 60 g (2 oz) butter, melted or olive oil
  • cup pistachios, toasted and chopped
  • fresh parsley for garnish


  1. Season eggplant with salt and allow to stand for 30 minutes. Rinse with cold water, drain and pat dry with paper towels.
  2. In a large saucepan heat oil and saute eggplant, garlic and onion for 5 minutes until softened.
  3. Add remaining ingredients to pan, cover and simmer for 20-25 minutes until vegetables are tender and flavours are mixed well.
  4. Add couscous to the steaming basket for the last 10-15 minutes.
  5. For the couscous, heat stock in a small saucepan, remove from heat and add couscous. Allow to stand for 4-5 minutes until all liquid is absorbed.
  6. Stir in butter or olive oil so couscous is coated evenly.
  7. Break up any lumps and spread couscous out in a bamboo steamer or steamer basket with parchment paper.
  8. Place the couscous over vegetables, cover and steam for 10-15 minutes until heated through. Stir in pistachios.
  9. Serve couscous topped with vegetables and garnished with parsley.
  10. To toast pistachios, remove shells and put pistachios under broiler or in a dry frying pan over medium heat and cook for 3-4 minutes until colour have changed. But make sure not to burn them.


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