Moroccan vegetable couscous recipe

Ingredients to make Moroccan Vegetable Couscœs:

• 1 pinch of Seasonings
• 350 grams of Semolina for the couscous
• 100 grams of onion
• 1 clove garlic
• 1 unit of red pepper
• 1 unit of green pepper
• 200 grams of Zucchini
• 100 grams of Eggplant
• 400 grams of crushed tomato
• 4 units of fresh tomatoes
• 1 tablespoon fresh Basil
• 1 tablespoon of fresh oregano
• 1 teaspoon of sugar
• 1 slice of Butter
• 1 splash of olive oil
• 1 pinch of salt
• 1 pinch of Pepper

How to make Moroccan vegetable couscous:

1. Sprinkle the sliced ​​aubergine with salt and let it rest for 1 hour.
2. Later we wash it under the running tap and dry it with kitchen paper.
3. Heat the oil in a saucepan, add the onion cut into strips and the garlic, cover and cook over low heat for 10 minutes.
4. Add the eggplant, the peppers cut into strips and the zucchini in squares.
5. Cover the casserole and continue cooking for 5 minutes.
6. Stir frequently so that it does not stick, add the crushed tomato and cook uncovered for another 15 minutes so that the tomato juice evaporates.
7. Place the fresh tomatoes in a salad bowl and cover with boiling water.
8. We leave 20 seconds and pass them under cold water.
9. Peel, chop and remove the seeds from the tomatoes.
10. Add to the vegetable casserole the tomatoes, the chopped herbs, the sugar and season with salt and pepper.
11. Let cook for 5 minutes and then drain in a colander so that it is a little dry.
12. Steam the couscous and, once it is soft, grease it with the ball of butter so that it is loose and season with salt and pepper.
13. We place in the serving dish and in the middle we have the vegetables.