Couscous recipe with eggplants and dried tomatoes

Not all couscous recipes have that Arabic touch that we are normally used to. In this case, the Mediterranean flavor of eggplants and dried tomatoes is closer to us and is ideal for those not accustomed to Moruna spices. He Couscous with eggplants and dried tomatoes It is delicious and children and adults will like it.

Ingredients for 4 people: 400 gr. of couscous, 1 eggplant, 150 gr of dried tomatoes in oil, 2 tablespoons of tomato concentrate or tomato passata, 400 ml. of vegetable stock, oregano, basil, garlic, onion, ground black pepper, olive oil and salt.

Elaboration: Wash the eggplant, cut it into slices and salt and pepper. Place it on a baking sheet, water with a jet of olive oil and sprinkle with a little oregano. Bake for 25 minutes at 180 ° C, until the eggplant is toasted.

While we finely chop the onion, garlic and 100 gr. of dried tomatoes, reserving their oil. In a casserole, with a couple of tablespoons of the oil of the dried tomatoes, sauté the onion and garlic for 10 minutes, add the chopped dried tomatoes, a pinch of oregano, another of basil and a little salt. Add the tomato concentrate or a very thick sauce, and the vegetable stock. We bring the whole to a boil and at that point we add the couscous semolina, stir well, cover and remove from heat. After 5 minutes uncover, add a couple of tablespoons of dried tomatoes oil and shell the couscous.

Once the eggplant was roasted and cold, we cut it into strips just like the dried tomatoes we had reserved. When the couscous is warm or weather, according to taste, add the eggplant and tomatoes and serve.