Vegetable couscous
first courses- 1 1/4 cups (about 7 1/2 oz) uncooked couscous
- 7 fl oz water
- 6 tablespoons extra-virgin olive oil
- 1 eggplant
- 2 zucchinis
- 1-2 carrots
- 2 peppers (1 yellow and 1 red)
- 10 canned cherry tomatoes
- 1 spring onion
- 1 garlic clove
- 4 basil leaves
- Salt to taste
Prepare the vegetables needed for the recipe as follows. Dice the eggplant, zucchini and carrot. Cut the peppers in half, deseed them and cut them into strips. Quarter the tomatoes. Heat the oil in a wok and soften the finely chopped spring onion and the clove of garlic, then add the diced carrot, eggplant and zucchini, after 10 minutes add the peppers and tomatoes, salt the vegetables and finish cooking them, then add salt to taste if needed. In the meantime, cook the couscous: bring the water to the boil and then turn off the heat, add oil and slowly pour in the couscous, stir it to level it, cover and let it sit for 10 minutes. Then let it cool. When the vegetables are cooked turn off the heat and let it cool slightly before adding it to the couscous. Then add the chopped basil and stir well.