Cous cous - Chickpeas, Eggplant, Feta, Dried Tomatoes and Basil

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the eggplant into small cubes and cook it in a pan with olive oil until soft and lightly golden. Add the chickpeas and cook for a couple of minutes so the flavors combine.

Step 2

Bring the water to a boil, then remove from the heat and add salt, black pepper, cumin, coriander, turmeric, cinnamon, cloves, paprika, and saffron. Stir well, add the cous cous, cover, and let it rest until the liquid is absorbed. Fluff gently with a fork.

Step 3

Mix the cous cous with the chickpeas and eggplant, then add finely chopped dried tomatoes, crumbled feta, and torn basil leaves.

Step 4

Serve warm or at room temperature.