- 1 ½ cup of couscous
- 2 eggplant cut into cubes
- 1 red pepper diced red
- Chopped parsley
- Chopped cashew nuts
To make the couscous: boil 3 cups of salted water. In a bowl return 1 1/2 cup of couscous and pour the boiling water.
Stir and cover with a plate.
In a roasting pan cook the aubergines and bell pepper with a little oil and salt.
Mix the couscous with the vegetables and add chopped parsley and cashews.