Couscous with roasted eggplant


  • 1 ½ cup of couscous
  • 2 eggplant cut into cubes
  • 1 red pepper diced red
  • Tahini
  • Chopped parsley
  • Chopped cashew nuts
  • Preparation

    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.

    Reserve it.

    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.

    Main dishes
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