250 g of Moroccan couscous (available at supermarkets)
1 cup of water
1 tablespoon of olive oil
3 tablespoons of butter
One medium-sized eggplant, diced
8 tablespoons of olive oil
One medium-sized zucchini, diced
2 medium-sized onions, cubed
1 red bell pepper, seeded and cubed
1 green bell pepper, cubed
3 cloves of garlic, minced
3 tomatoes, cubed
Salt and black pepper to taste
250 g of Moroccan couscous (available at supermarkets)
1 cup of water
1 tablespoon of olive oil
3 tablespoons of butter
One medium-sized eggplant, diced
8 tablespoons of olive oil
One medium-sized zucchini, diced
2 medium-sized onions, cubed
1 red bell pepper, seeded and cubed
1 green bell pepper, cubed
3 cloves of garlic, minced
3 tomatoes, cubed
Salt and black pepper to taste
Sprinkle the eggplant with salt and place it on a colander for 20 minutes
In a pot, bring water to a boil
Add salt, olive oil, couscous, and butter
Remove the pot from heat and stir with a fork until the couscous absorbs all the water
Let it rest for 5 minutes with the lid on
Keep warm
Drain the eggplant and dry it with paper towels
Heat three tablespoons of olive oil and sauté the eggplant until golden brown
Add the zucchini and continue to sauté for another 2 minutes. Reserve
In the same pot, add the remaining olive oil and sauté the onion, bell peppers, garlic, and tomato for 5 minutes
Return the eggplant and zucchini to the pot and cook over low heat until the liquid reduces and the sauce thickens
Season with salt and black pepper
Dish out the couscous in a serving dish and top it with the sautéed vegetables
