Couscous Salad with Eggplant

Ingredients

• 400 g couscous
• 400 ml Vegetable broth
• 1 eggplant
• 2 Tomatoes
• 1 red bell pepper
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp chopped parsley
• 2 tbsp Red wine vinegar
• 1 tbsp Lemon Juice
• 7 tbsp olive oil
• 1 pinch sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Pour hot broth over couscous and let it absorb for about 5 minutes, then fluff with a fork.

2. 2.

   Wash and dice the eggplant and tomatoes.

3. 3.

   Wash the bell pepper, halve it, remove seeds, and dice.

4. 4.

   Peel and finely dice the shallot and garlic cloves.

5. 5.

   Sauté the vegetables in 2 tbsp hot olive oil and fold into the couscous with parsley.

6. 6.

   Whisk vinegar, lemon juice, and oil for the vinaigrette. Season with salt, sugar, and pepper. Plate the couscous and drizzle with the vinaigrette.