Ingredients portion 3
Couscous 1 cup
Eggplant 2 pieces
Tomatoes 1 piece
Vegetable oil 2 tablespoons
Parsley 1 bundle
Sea salt pinch
Ground dried garlic pinch
Ground black pepper on the tip of a knife
Cooking instructions 20 minutes
1 Fill the couscous with boiling water at the rate of 1.5 cups water per 1 cup grits. Stir well and cover with a lid. Let it simmer for 5-10 minutes, but I recommend opening the lid and stirring occasionally to see if you need to add more water.
2 While the grits are infusing, heat the oil in a frying pan.
3 Slice the aubergines into small cubes and fry in the oil until tender.
4 In the middle of frying the aubergines, add the diced tomato (I used a fairly large one).
5 Braise everything until almost cooked, then add the chopped herbs at the end. I used parsley and green onions, but the greens can be chosen according to taste: coriander, dill will go well with it.
6 Add the cooked couscous to the cooked vegetables, season with salt, pepper, garlic and other spices to taste. Cook for a couple of minutes then remove from the heat.
7 Delicious both hot and cold.
