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Print Recipe
Couscous with Eggplant and Pepper Recipe
Hearty, delicious couscous dish with eggplant and sweet pepper! Can exist quite independently, and can be a great side dish for lunch or dinner.
Instructions
  1. Eggplant cut into pieces. Soak in cold, salted water for 30 minutes, pressing down on top of the oppression (1 liter of water 1 tbsp salt). Then drain the water, rinse the eggplant and allow to drain excess liquid.
    Eggplant cut into pieces. Soak in cold, salted water for 30 minutes, pressing down on top of the oppression (1 liter of water 1 tbsp salt). Then drain the water, rinse the eggplant and allow to drain excess liquid.
  2. Cut onion and bell pepper into half rings.
    Cut onion and bell pepper into half rings.
  3. Couscous pour into a convenient bowl, pour boiling water, cover with a lid and leave for 5 minutes.
    Couscous pour into a convenient bowl, pour boiling water, cover with a lid 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. On a small amount of vegetable oil over medium heat, fry the onion until soft.
    On a small amount of vegetable oil over medium heat, fry the onion 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 eggplant and fry until cooked eggplant. Adjust to taste for salt, season with black pepper.
    Add the eggplant and fry until cooked eggplant. Adjust to taste for salt, season with black pepper.
  8. Add the couscous to the vegetables, mix well and remove from heat. Allow to cool slightly and serve.
    Add the couscous to the vegetables, mix well and remove from heat. Allow to cool slightly and serve.
  9. All Bon appetit!
    All Bon appetit!

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