Spanish ‘Pisto’ with Couscous

SERVES: 6 (makes 3 Litres/Qts of stew)

PREP TIME: 1 hour


  1. 2 onions (about 300 g)
  2. 1 chili pepper
  3. 300 g (2/3 lb) ‘chorizo’ spanish sausage (can double if you prefer more ‘meaty’)
  4. 1 kg (2 lb) bell pepper/capsicum (mix color)
  5. 0,5 kg eggplant
  6. 0,5 kg tomatoes (or 1 can)
  7. 6 tbsp oil
  8. 6 tsp sweet paprika
  9. 2 tsp salt (1 for eggplant and 1 for cooking)
  10. 1 tsp oregano
  11. 1 tsp Herbes de Provence
  12. 1 cup dry couscous

NEED: 4 Litre/Qt pot


  1. Cut eggplant in 1,5 cm cubes, sprinkle with 1 tsp salt, set aside. This step triggers a process called osmosis, which draws water out of the vegetable.
  2. Cut onions in 1 cm pieces.
  3. Chop chili pepper removing seeds.
  4. Add 4 tbsp oil to the pot, medium heat, add onions and chili and warm up to release aroma and flavor.\remove the seeds from capsicum/bell pepper and dice in 1,5 cm pieces, and once all ready, add to the pot and stir.
  5. Cut chorizo in thin half slices/ small pieces, add to the pot.
  6. In the meantime, while the onions, chili, bell peppers and chorizo are simmering, rinse eggplant from salt, dry, then add to the pot and stir and leave on low/medium heat until next steps is done.
  7. In the meantime, prepare tomatoes. In t his step you can you fresh good quality tomatoes – if in season. You can also use canned tomatoes or passata. For fresh tomatoes, chop them and add to the pot.
  8. Add spices: sweet pepper, salt, oregano, herbes de provense, and additional 2 tbsp of oil unless your sausage was very fatty.
  9. Simmer on low/medium heat for another 10 min. *All vegetables should be soft, but not falling apart, so please check from time to time.
  10. Prepare couscous according to directions.
  11. Mix together couscous with stew and serve.

PAIR WITH: bread (fresh baguette), salad like kimchi, cucumbers in brine

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