350g of couscous

1 large Aubergine sliced (1/4 inch thick)

1 large Red or Green Pepper, seeded and sliced thinly

1 large Courgette / Zucchini

1 teaspoon Salt

Black Pepper to taste

Pinch of turmeric

Pinch of Cumin

Tomatoes


Method

1.
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 going sticky and lumpy.

2.
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.

3.
Roast the aubergine and zucchini in a hot oven (220 degrees).

4.
When all vegetables are ready finely chop them up and mix into the couscous. Add a pinch of turmeric and a pinch of cinnamon and some black pepper to taste. Steam for a further 5 minutes. And serve.

Thanks to Ben O’Donoghue from Montes, London for this recipe.