– Ingredients –
- 280 g of couscous
- 1 pepper
- 1 eggplant
- 1 courgette
- 500 ml of water
- olive oil
Wash and clean the vegetables. Cut the eggplant into cubes, slice courgette and pepper into small pieces. Pour a little olive oil into a pan and put the vegetables to cook.
In a pot, put the water and bring it to a boil.
In another pan, pour a little oil and the couscous. Gradually pour the water. When couscous is almost cooked joining the cooked vegetables and mint and basi’s few leaves that you finely chopped.
I usually substitute the water with the vegetable broth so that the dish is more tasty.
Post published on 20/06/2014