Couscous with Vegetables and Feta

Ingredients

• 1 eggplant
• Salt
• 2 Tomatoes
• 2 carrots
• 4 parsnips
• 2 yellow bell peppers
• 250 ml vegetable broth
• 200 g Couscous
• 0.5 lemon (juice)
• 1 tsp Ras el-Hanout
• pepper (ground)
• 2 Handfuls Basil
• 4 tbsp olive oil
• 180 g feta

Instructions

1. 1.

   Wash, trim and slice the eggplant lengthwise into thin slices. Sprinkle with salt and let sit for about 15 minutes.

2. 2.

   Rinse the tomatoes in boiling water, cool, peel, quarter, remove seeds and stems, then dice the flesh. Peel the carrots and parsnips and cut them into sticks about 1 cm thick. Place in a steamer basket and steam in a covered pot for about 8 minutes. Remove and let drain.

3. 3.

   Wash, trim and dice the bell peppers. Add to boiling vegetable broth and simmer for about 5 minutes. Remove from heat, sprinkle couscous over the liquid, add lemon juice and Ras el-Hanout, stir and let sit for about 10 minutes until absorbed. Fluff with a fork and season with salt and pepper.

4. 4.

   Rinse the basil, shake dry and pluck the leaves. Set aside some leaves for garnish, cut the rest into strips. Pat the eggplant slices dry and sear in hot oil in a grill pan for 3-4 minutes on each side. Add carrots, parsnips and tomatoes and cook together for about 4 minutes until grill marks appear.

5. 5.

   Mix basil into the couscous and spread onto deep plates. Arrange the vegetables on top and crumble some feta over them. Garnish with basil leaves and serve.