Sicilian Couscous

Name: Sicilian Couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g couscous; 2 lemon; 1 onion; 2 eggplant; 5 el traditional olive oil; 3 el raisins; 50 ml tap water; 370 g tuna pieces in oil look; 1 tray fresh fresh mint

Tasty couscous with zucchini, eggplant, tuna and mint.

Ingredients

Directions

Prepare the couscous according to the instructions on the package.
Grate the yellow skin of 1 lemon and halve the fruit. Cut the other lemon into parts.
Chop the onion and cut the aubergine into cubes. Heat oil in a frying pan and fry the onion for 1 min.
Add the eggplant and cook for 1 min. Turn the heat down.
Add the lemon zest and the raisins. Squeeze the lemon halves above the pan; keep a hand under the lemons to catch the seeds.
Add water and simmer the aubergine with the lid on the pan for 6 minutes. Stir the couscous with a fork.
Scoop the couscous and the tuna through the eggplant. Heat for 1 more minute.
Cut the fresh mint into strips and mix with the rest of the oil through the couscous. Season with salt and pepper.
Serve the couscous with lemon wedges.