Couscous with aubergine

Name: Couscous with aubergine
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g couscous; 70 g tomato paste; 250 ml tap water; 250 ml dry white wine; 1 vegetable stock; 2 eggplant; 1 onion; 7 el traditional olive oil; 1 tl dried tarragon; 1 lemon; 15 g fresh basil

Couscous with eggplant, onion, white wine and basil.

Ingredients

Directions

Put the couscous in a large bowl. Bring the tomato paste with the water, wine and the bouillon tablet while stirring in a saucepan.
Pour over the couscous, stir, cover with a lid or aluminum foil and let stand for 10 minutes.
Meanwhile cut the aubergine into cubes of 1 x 1 cm (brunoise). Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min.
Add the aubergine and tarragon and cook over a high heat until golden brown in 8 minutes. Stir frequently.
Meanwhile, clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Mix the grater and 3 tbsp juice with the oil into a dressing.
Slice the basil leaves.
Stir in the couscous with a fork and spoon in the basil, eggplant mixture and dressing. Season with pepper and salt.