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moroccan veg side dish
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Can anyone receommed a simple veg side dish to go with a moroccan chicken with cous cous meal i have planned
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* 2 tablespoons olive oil
* 2 cloves garlic, crushed and minced
* 1 large onion, quartered and thinly sliced
* 1 small aubergene, cubed
* 2 green bell peppers, coarsely chopped
* 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
* 3 to 4 small courgette, cut into 1/4-inch slices
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1/4 teaspoon dried leaf thyme
* 2 tablespoons chopped fresh parsley
PREPARATION:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add aubergene; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, courgette, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until aubergene is tender but not too soft.
* 2 tablespoons olive oil
* 2 cloves garlic, crushed and minced
* 1 large onion, quartered and thinly sliced
* 1 small aubergene, cubed
* 2 green bell peppers, coarsely chopped
* 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
* 3 to 4 small courgette, cut into 1/4-inch slices
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1/4 teaspoon dried leaf thyme
* 2 tablespoons chopped fresh parsley
PREPARATION:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add aubergene; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, courgette, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until aubergene is tender but not too soft.
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