Moroccan Couscous Salad with Herb Oil, Marinated Tomatoes and Zucchini, Confit Eggplant, Mushroom, and Pomegranate

Name: Moroccan Couscous Salad with Herb Oil, Marinated Tomatoes and Zucchini, Confit Eggplant, Mushroom, and Pomegranate
Total time: 30 min
Yield: 1
Ingredients: 180g of rehydrated Moroccan couscous; 2 tablespoons of herb oil; 2 firm red tomatoes; 1/2 zucchini with skin on; 1/2 eggplant; 2 Paris mushrooms; Pomegranate seeds; 1 tablespoon of white wine vinegar; 3 tablespoons of olive oil; 4 tablespoons of tomato water; 1 teaspoon of minced garlic; Salt and pepper to taste

1
180g of rehydrated Moroccan couscous
2
2 tablespoons of herb oil
3
2 firm red tomatoes
4
1/2 zucchini with skin on
5
1/2 eggplant
6
2 Paris mushrooms
7
Pomegranate seeds
8
1 tablespoon of white wine vinegar
9
3 tablespoons of olive oil
10
4 tablespoons of tomato water
11
1 teaspoon of minced garlic
12
Salt and pepper to taste

Ingredients

1
180g of rehydrated Moroccan couscous
2
2 tablespoons of herb oil
3
2 firm red tomatoes
4
1/2 zucchini with skin on
5
1/2 eggplant
6
2 Paris mushrooms
7
Pomegranate seeds
8
1 tablespoon of white wine vinegar
9
3 tablespoons of olive oil
10
4 tablespoons of tomato water
11
1 teaspoon of minced garlic
12
Salt and pepper to taste

Directions

1
(1) Cut the eggplant into thick slices, sprinkle with salt, and let it sweat for a bit to remove bitterness
2
Then drizzle with olive oil and roast in medium temperature until cooked
3
(2) Remove the peel and seeds from the tomatoes and cut them into four pieces, being careful to reserve the tomato water released by them
4
(3) Strain the tomato water and make a vinaigrette by mixing it with white wine vinegar, olive oil, and garlic
5
Season with salt and pepper
6
Tempere with salt and pepper
7
(4) Temper the couscous with herb oil, salt, and pepper. Reserve
8
(5) Cut the zucchini skin into thin strips
9
Tempere with olive oil, salt, pepper, and pomegranate seeds
10
(6) Sauté the mushrooms whole in olive oil until soft. Reserve
11
(7) When serving, tempere the tomatoes, zucchini, eggplant, and mushrooms with the tomato vinaigrette and sprinkle with plenty of pomegranate seeds
12
Serve alongside the Moroccan couscous
13
(8) For the herb oil, finely chop some fresh herbs (such as basil, thyme, oregano, rosemary, and marjoram) and place them in a jar with olive oil for at least 24 hours.