Couscous with Vegetables
Pour the hot broth over the couscous and let sit, covered for about 5 minutes so that it expands and swells. Fluff with a fork.
Rinse and dice eggplant and tomatoes.
Rinse and halve peppers, remove seeds and dice.
Peel and finely chop shallots and garlic.
Sautée vegetables in a pan with 2 tablespoons of hot olive oil and mix into the couscous with parsley.
For the vinaigrette: Stir together vinegar, lemon juice and oil. Season with salt, sugar and pepper. Distribute couscous on plates and serve with the vinaigrette.