Grilled vegetable couscous

Wash and cut the onion, zucchini, eggplant and bell pepper into cubes.

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

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.

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).

Once ready, add the vegetables.

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.

For those who like it, fresh parsley or mint can be added halfway through cooking.