Vegetarian couscous

250gr pre-cooked couscous

280gr water, in which you will dissolve one sachet saffron, or even stock if you have no saffron.

2 tablespoons extra virgin olive oil

2 small courgettes

1 carrot; 1 onion

1 aubergine

- Prepare the aubergine, by dicing it, sprinkling it with salt and letting it stand in a colander for about half an hour to drain.

- Bring the water to the boil after dissolving the saffron in it. Pour the couscous in an oven dish and cover it with the water, mixing it with a fork until the water is completely absorbed (few minutes are enough). Set aside and let it cool.

- Dice the courgette, carrots and onion. Sauté the onion in anon-stick pan and add the carrots, then the courgettes and finally the aubergines.

- Cook for about 10 minutes then add the vegetables to the couscous. Season with a little oil and mix well before serving. You can eat it either warm or cold.

Recipe of Ilaria Bitetto