4
Easy
30 minutes
20 minutes
Use a serrated knife to slice the eggplants into rounds, discarding the ends. Slice the tomatoes in half. First grill the eggplants. Spread in a single layer on a grill pan and slide under a hot grill.
Cook until soft and starting to char, turn and grill on the other side. Remove, season and moisten with oil. Keep warm. Do the same with the tomatoes, but oil and season before grilling. If you like, thread the vegetables on sticks.
Make up the couscous according to packet instructions. Heat the vegetable stock with the drained chickpeas. Strain, reserving the stock.
Add the hot chickpeas to the couscous. Add the basil leaves and garlic to the hot broth and immediately whizz with a hand-held blender.
Check seasoning. Serve the couscous topped with the vegetables. Add a drizzle of olive oil and a little balsamic. Add a few basil leaves and pass around the broth.
TASTE’s take:
Good both as vegetarian dish or on the side with grilled chorizo.
