Couscous with Eggplant and Tomatoes
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Couscous with Eggplant and Tomatoes
Ingredients
- Couscous - 1 cup
- Eggplants - 2 pieces
- Tomato - 1 piece
- Vegetable Oil - 2 tablespoons
- Parsley - 1 bunch
- Sea Salt - a pinch
- Ground Dried Garlic - a pinch
- Ground Black Pepper - a knife tip
Step by Step guide
Step 1
Pour boiling water over the couscous at a ratio of 1.5 cups of water for 1 cup of couscous. Stir well and cover with a lid. It needs to steep for about 5-10 minutes, but I recommend periodically lifting the lid and stirring; you may need to add a little more water.
Step 2
While the couscous is steeping, heat the oil in a skillet.
Step 3
Cut the eggplants into small cubes and fry them in the oil until cooked.
Step 4
In the middle of frying the eggplant, add the diced tomato (I used a fairly large one).
Step 5
Cook everything until almost done, then add the chopped herbs at the end. I used parsley and green onions, but you can choose herbs to your taste: cilantro and dill work well too.
Step 6
Add the cooked couscous to the cooked vegetables, season with salt, pepper, garlic, and other spices to taste. Cook for a couple more minutes and remove from heat.
Step 7
It is delicious both hot and cold.
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