Delicate, crumbly couscous with eggplant and other vegetables will please everyone without exception. It will make a wonderful lunch or dinner and will perfectly diversify your table during the fast.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Couscous – 0.5 Cup
- Eggplant – 150 Grams
- Tomato – 100 Grams
- Coriander – To taste
- Salt – To taste
- Black pepper – To taste
- Zira – To taste
- Bulb onion – 50 Grams
- Garlic – 2 Cloves
- Water – 0.5 Glass
- Vegetable oil – 2 tbsp
- Parsley – To taste
Print Recipe
Pin Recipe Instructions
- Prepare all the ingredients you need to make your eggplant couscous. Wash and dry the vegetables.
- Peel the eggplant, cut into medium cubes and place in a deep bowl. Season the eggplant with salt and cold water. Stir and let sit for 30 minutes. Then discard them in a colander and rinse with clean water. Let the water drain completely.
- Peel and finely chop the onions and garlic. Pour vegetable oil into a frying pan, heat over medium heat and add chopped garlic and onion.
- Stir the vegetables for 7 minutes over medium heat. Add pepper, cumin, coriander and stir.
- Cut the tomato into large cubes and place in a pan with fried vegetables and spices. Simmer everything for 5 minutes.
- Add chopped eggplants to the pan and simmer for 7-10 minutes, until the eggplant is cooked, stirring.
- Pour in water, salt and pepper and bring to a boil. Remove skillet from heat.
- Pour the couscous into the skillet, stir and cover. Leave everything to infuse for 10 minutes.
- Remove the lid, add the finely chopped parsley, stir and serve.
Bon Appetit!
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