Preparation

1. 1

   Step 1 of 7: Wash and cut the onion, zucchini, eggplant and bell pepper into cubes.

2. 2

   Step 2 of 7: In a saucepan, add a drizzle of extra virgin olive oil, add the eggplant and sauté over high heat for 5 minutes.

3. 3

   Step 3 of 7: Remove from the heat, pour the eggplant into a bowl, in the same pan add a drizzle of extra virgin olive oil and sauté the onion, then add the bell pepper and zucchini, sauté, and to prevent sticking add a little water or broth and add the previously cooked eggplant, season with salt and cook for 20 minutes.

4. 4

   Step 4 of 7: Pour the couscous into a large bowl together with 140 ml of water (follow the instructions according to the brand of couscous), add a tablespoon of extra virgin olive oil and let it rest covered for 5 minutes (or for the time indicated on your couscous package).

5. 5

   Step 5 of 7: Once ready, add the vegetables.

6. 6

   Step 6 of 7: Prepare your bowls: pour the vegetable couscous on top, crumble the feta over it, add fresh basil and finally a drizzle of extra virgin olive oil uncooked.