Ingredients for 4 people350 g durum wheat couscous420 ml water2 zucchini2 aubergines300 g cherry tomatoes1 dried hot chilli pepper (or 2-3 teaspoons of “Piccantissima”)6-8 basil leaves2 cloves of garlic5 tbsp Extra Virgin Olive Oil salt pepper
Clean and wash the vegetables, then cut the aubergines into long sticks and the zucchini into slices. Place them in a baking tin with 3 or 4 basil leaves, the chopped garlic and chilli pepper (or the Piccantissima). Drizzle with 3 tablespoons of olive oil and season with salt, mix well and cook in a preheated oven at 180 °C for 10 minutes. After this time, add the cherry tomatoes and put the baking tin back in the oven for 20 minutes. Bring the water to the boil, pour it into a large bowl and add the couscous. Let it stand for 5 minutes until all the water has been absorbed, then season
with salt and fluff up the grains with a fork. Drizzle with
2 tablespoons of olive oil, transfer onto a serving dish, add the cooked vegetables and stir well. Now, after completing the dish with the remaining basil leaves, salt and pepper, and a drizzle of olive oil, your couscous is ready to serve.