Couscous di Verdure:
For 6 people
3 red capiscums
3 yellow capiscums
2 large eggplants, cut into cubes
2 large onions
3 garlic cloves, sliced not too thin
8 large mushrooms
5 spoons of extra virgin olive oil
150g of soft goat cheese
Hand full of origano leaves
500g of couscous
2 spoon of butter
Wash the capiscums, dry it and place it in a try coverd with foil. Place it in a preheated oven 200C until all skins have blacken and collapsed. Remove from the oven and cover it with the foil. Let it rest for ½ hour before removing it is skin and seeds.Tear the capiscums into stripes
Wash the eggplants, cut into cubes and cover with salt. Let it rest for at least ½ hour so all the bitterness is eliminated.
Wash it, dry it and place it in an oven tray.
Cut the onions in big chunks and add to the eggplant tray.
Add now the garlic to the tray.
Cut the mushrooms into 8 pieces ( large mushroom ) and add to the tray.
Cover all vegetables with 4 spoons of extra virgin olive oil ,salt and pepper and place it in the preheated 180C oven for 30 minutes or until all vegetables are cooked. Check the vegetables frequently and remove some already cooked if necessary.
Meanwhile prepare the couscous by placing 625ml of water in a pan and bring to boil. Add salt ( it need to be salty like every single carbohidrate) and 1 spoon of olive oil. Add now the 500g of cous cous and cover the pan with a lid immediately and remove it from the heat.
Let it rest for 5 minutes.
In a large fryingpan, add the couscous and with a fork start breaking them, separating all grains and adding the butter gently ,mixing it and doing all this in a very low heat.
Add now all the vegetables from the oven and the capiscums.
Prepare your serving dish by dressing a bowl with lettuce leaves all around it.
Add the couscous in the centre.
Cut the tuma cheese into cubes and place it on the top of the couscous.
Sprinkle some origano leaves and serve it.