Ingredients for cous cous (serves 4/5, preparation about 30 minutes)
250 ml of water
250 g of precooked couscous
two tablespoons of extra virgin olive oil
In a large pot, pour the water and bring to boil, then add the salt, the couscous and two tablespoons of olive oil. Stir and remove from heat. Allow to swell for 2 minutes (the couscous absorbs the water). Add butter and heat again on very low gas for 3 min., while stirring with a fork to separate the grains. Remove from heat and allow to cool for about ten minutes. If you prefer you can flavor with curry or saffron.
Ingredients for the seasoning:
1 onion chopped
1 medium-sized eggplant
half a red pepper
half yellow pepper
1 clove garlic minched
1 tomato salad
a few tablespoons of oil
chilli to taste
Cut the vegetables into cubes , (to prevent blackening the eggplant you can put them in a bowl with water and salt and then squeeze out excess water)
In a saucepan put the onion and garlic with a tablespoon of oil. Add the zucchini, peppers and the eggplant. Let simmer for about ten minutes (cooking time depending on your taste). Remove from heat and let cool.
Place the couscous in a bowl, add the sauteed vegetables, stir well. Add the diced tomatoes and fresh basil. Season to taste with salt and pepper and serve.