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couscous salad Recipe

Ingredients

How to make it

  • cut the eggplant into rounds
  • put them in the oven, turn after 20 mins and until golden brown on both sides
  • take out and set aside to cool
  • chop up the onion, bell pepper, tomato, garlic
  • mix the chopped vegetabeles in a large bowl along with the cilantro
  • after the eggplant is cooled, cut it into cubes and mix in with the vegetables
  • COUSCOUS
  • turn on burner on medium high heat
  • place saucepan on burner and pur in the chicken broth
  • wait until it comes to an easy boil
  • pour in the couscous, mix and cover
  • after about a minute or two, lift open lid and fluff with a fork
  • pour the couscous into the bowl with the vegetables and mix together
  • drizzle the olive oil and vinegar, add salt and pepper to taste and mix once more.
  • ENJOY

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The Cook

samboli Vancouver, CA

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