This is very simple yet rich cuscus dish, ready to be enjoyed alone or as a side. Give a few minutes of cooking time between each step, don't hurry.
- Put cuscus into large bowl and add boiling water. Drizzle a bit of chili-infused oil. Let the cuscus absorb moisture and grow.
- In large skillet heat some oil, add onion. Cook on medium-high mixing occasionally, let it caramelize a bit.
- Add balsamic vinegar and soy sauce, mix.
- After some of moisture has evaporated add carrot and sprinkle ginger.
- Add dried tomatoes and some of their oil. Give a good mix.
- Add zucchini and bell pepper, mix again, reduce to low heat.
- Add cuscus, spread thoroughly but don't mix.
- Crush with knife, then chop garlic and add to the mix. Cover and let it simmer for a while. Cuscus now captures all the aromas, so give it time.
- Sprinkle parsley, check salt and moisture. Add soy sauce, boiling water if neede, and any spice if you feel so. Mix and leave covered to sweat.
- Sprinkle curry powder, give a nice final mix and serve.
- If you like carrots and zucchini crunchy, add them few steps later.
- Chili-infused oil is optional, but gives nice hot twist.
- Add more onion and less cuscus for more side-like taste. Also onions should go in near the end of cooking, not at the start.