Couscous with Grilled Vegetables

Wash and dice the onion, zucchini, eggplant, and bell pepper.

In a saucepan add a drizzle of extra virgin olive oil, add the eggplant and sauté over high heat for 5 minutes.

Remove from heat and pour the eggplant into a bowl, in the same pan add a drizzle of extra virgin olive oil and sauté the onion, then add the bell pepper and zucchini, sauté, to prevent sticking add a little water or broth and pour in the previously cooked eggplant, salt and cook for 20 minutes.

Pour the couscous into a large bowl along with 140 ml of water (follow the instructions depending on the brand of couscous), add a tablespoon of extra virgin olive oil and let it rest covered for 5 minutes (or the time indicated by your couscous).

Once ready, add the vegetables.

Prepare your bowls, pour the couscous with vegetables on top, crumble the feta, add fresh basil and finally drizzle with extra virgin olive oil raw.

For those who like, fresh parsley or mint can be added halfway through cooking.