Directions: Vegetarian Couscous

• Start by washing and chopping your vegetables. Dice the carrots, zucchini, and eggplant into small cubes, and coarsely chop the leeks and grilled peppers. Mince the garlic clove and set everything aside.
• In a large pot, heat the extra virgin olive oil over medium heat. Add the crushed garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
• Add the leeks, carrots, zucchini, and eggplant to the pot. Stir occasionally and cook for about 5-7 minutes, or until the vegetables are tender. Mix in the grilled peppers and stir for an additional minute.
• Pour in the vegetable broth and bring the mixture to a gentle boil. Season with ground black pepper, adjusting to your taste.
• Once the broth is boiling, remove the pot from heat. Stir in the dry couscous, ensuring it’s evenly distributed. Cover the pot with a lid and let it sit for 5 minutes to allow the couscous to absorb the liquid.
• After 5 minutes, remove the lid and fluff the couscous with a fork. This will separate the grains and give it a light texture. Garnish with freshly chopped parsley before serving.