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Print Recipe
Couscous with Eggplant and Pepper Recipe
A hearty, delicious couscous dish with eggplant and sweet pepper! It can exist quite independently, or it can become an excellent side dish for lunch or dinner.
Instructions
  1. Cut the eggplant into pieces. Soak in cold salted water for 30 minutes, pressing down on top with a yoke (1 tablespoon of salt per 1 liter of water). Then drain the water, rinse the eggplants and let the excess liquid drain.
    Cut the eggplant into pieces. Soak in cold salted water for 30 minutes, pressing down on top with a yoke (1 tablespoon of salt per 1 liter of water). Then drain the water, rinse the eggplants and let the excess liquid drain.
  2. Cut onion and bell pepper into half rings.
    Cut onion and bell pepper into half rings.
  3. Pour the couscous into a convenient bowl, pour boiling water, cover and leave for 5 minutes.
    Pour the couscous into a convenient bowl, pour boiling water, cover and leave for 5 minutes.
  4. Then add salt to taste, red pepper and mix thoroughly.
    Then add salt to taste, red pepper and mix thoroughly.
  5. Fry the onion on a small amount of vegetable oil over medium heat until soft.
    Fry the onion on a small amount of vegetable oil over medium heat until soft.
  6. Then add the bell pepper and continue to fry, stirring constantly.
    Then add the bell pepper and continue to fry, stirring constantly.
  7. Add the eggplants and fry until the eggplants are ready. Add salt to taste, season with black pepper.
    Add the eggplants and fry until the eggplants are ready. Add salt to taste, season with black pepper.
  8. Add the couscous to the vegetables, mix well and remove from the heat. Let cool slightly and serve.
    Add the couscous to the vegetables, mix well and remove from the heat. Let cool slightly and serve.
  9. All Bon appetit!
    All Bon appetit!
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