- 12 ounces couscous (not instant)
- 1 large red or green pepper
- 1 large eggplant sliced 1/4-inch thick
- 1 large zucchini, sliced 1/4 inch thick
- Black pepper
- 2 tomatoes, sliced
Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
Roast the aubergine and zucchini in a preheated 220 degrees F oven.
When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.