Ingredients 8 tablespoons olive oil
1 eggplant (chopped)
1 onion (chopped)
2 cups gourmet pearl couscous
2 cups water or vegetable stock
4 tomatoes (chopped)
4 spring onions (chopped)
1/2 cup fresh corriander (chopped)
1/2 cup parmesan or mozzarella cheese
Salt and pepper
Put 4 tablespoons of olive oil into a non-stick pan over medium heat.
Add chopped eggplant and cook until soft.
In a separate pot cook onion for 2-3 minutes with 2 tablespoons of olive oil.
Add eggplant, pearl couscous, water/stock and coriander to pot with onion and bring to simmer.
Season with salt and pepper
Cook for 10 minutes, adding a little boiling water if a bit dry.
When it’s cooked the stock will have been absorbed. Let cool slightly.
Put the tomatoes in a small bowl, season with salt and mix in 2 tablespoons of oil.
Stir tomatoes into pearl couscous, mix in the cheese and spring onions and serve.