Colours, scents and flavours of the Mediterranean in one dish: vegetables taboulè. This dish stands out for its lightness and freshness.
It is presented as a lively mosaic of flavours: the red cubes of peppers alternate with the bright green of the mint, while the courgettes and aubergines add nuances and textures, creating a pleasant contrast to the palate and taste. Imagine then if accompanied by the right wine!
Cook the ready dehydrated couscous by adding hot water and place it in a large bowl, covering it with a cloth to keep warm.
Dice the aubergines, courgettes and peppers. Fry the vegetables separately until golden brown and soft.
Let the vegetables cool on paper towels to remove excess oil
Crush the cous cous with the palms of your hands to separate the grains.
Add the fried vegetables, finely grated ginger, chopped basil and mint to the cous cous.
Adjust salt and pepper to taste. Add olive oil to mix everything.
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