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Cous cous con basilico melanzane e pomodoro / Couscous with Basil, Aubergines,

AniphaeS's profile picture
Published in 
RIcette workplace
 · 12 Jul 2019
Cous cous con basilico melanzane e pomodoro / Couscous with Basil, Aubergines,
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Couscous with Basil, Aubegines, and Tomato


  • 1 cup couscous
  • 1 cup boiling water or vegetable broth
  • 1 small aubegines, diced
  • 2 tomatoes, diced
  • A handful of fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste


  1. Prepare the Couscous:

    • Place the couscous in a heatproof bowl.
    • Pour the boiling water or vegetable broth over the couscous.
    • Cover the bowl with a plate or lid and let it sit for about 5-10 minutes until the liquid is absorbed.
    • Fluff the couscous with a fork to separate the grains.

  2. Cook the Aubergines:

    • Heat 1 tablespoon of olive oil in a pan over medium heat.
    • Add the diced aubergines and sauté until it's soft and lightly browned. Season with salt and pepper.
    • Remove from heat and let it cool.

  3. Assemble the Salad:

    • In a large bowl, combine the fluffed couscous, cooked aubergines, diced tomatoes, and the chopped basil
    • Drizzle the remaining olive oil over the salad
    • Adjust the salt and pepper to your taste.
    • Toss everything together

  4. Pack for the Workplace:

    • Transfer the couscous salad into an airtight container.

  5. Enjoy:

    • At lunchtime, your Couscous with Basil, Aubergines, and Tomato is ready to enjoy. You can eat it cold or at room temperature.

This salad is a tasty and nourishing meal that combines the nuttiness of couscous with the freshness of vegetables and herbs, ideal for a quick and easy workday lunch.
No need to be re/heated and perfect for the summertime season!

Enjoy your summer days!

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Francesco's profile picture
Francesco Arca (@Francesco)

Buono :)

15 Jul 2019
AniphaeS's profile picture

Delizioso! Ho proprio voglia di rifarlo :)

4 Feb 2024
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