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

@AniphaeS

Published in 

RIcette workplace

 · 12 Jul 2019

Couscous with Basil, Aubegines, and Tomato

Ingredients:

• 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

Instructions:

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!