Couscous with mozzarella, basil, dried tomatoes and eggplant

Name: Couscous with mozzarella, basil, dried tomatoes and eggplant
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Couscous; 7-10 Tbsp Salt; 1 Aubergine; 5 TABLESPOONS Oil; 150 g dried tomatoes in oil; 4 Stem(s) Basil; 250 Mozzarella cheese; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Couscous
7-10 Tbsp Salt
1 Aubergine
5 TABLESPOONS Oil
150 g dried tomatoes in oil
4 Stem(s) Basil
250 Mozzarella cheese
7-10 Tbsp Pepper

Directions

1
Pour 250 ml of boiling salted water over the couscous. Leave to swell for at least 10 minutes in a closed pot
2
Wash the aubergine and cut into small cubes. Heat 1 tablespoon of oil in a frying pan. Sauté the aubergine for about 3 minutes
3
Dice the dried tomatoes. Wash basil, shake dry and cut into fine strips. Halve the mozzarella. Loosen the couscous with a fork, stir in 4 tbsp. oil. Mix all ingredients together. Season with salt and pepper