Vegan couscous

Wash all vegetables thoroughly. Remove skins from garlic and onion and stems from all vegetables.

Chop all the vegetables. The original couscous usually makes the vegetables in big pieces. I like them in cubes of 1cmx 1 cm approximately so that all the flavors merge well.

Chop the dates and walnuts and set aside.

In a frying pan, add oil and when hot, add chopped garlic, sauté briefly and add onion, a pinch of salt and a little black pepper. Sauté and when lightly browned, add carrot and red bell pepper. When tender, add zucchini and eggplant, and when they are ready (I like my vegetables "al dente") add the mushroom.

Add salt to taste and spices to taste (it is not good to overuse nutmeg). You can add a touch of cinnamon. It gives it a nice taste...👌

While everything is cooking, pour in a saucepan a large cup of water with a splash of oil, cumin and salt. If you want a spicy touch, add taandori and masala 🤤🤤 or red chili directly!

When boiling, remove from heat and add 1 cup of couscous (same amount of water and couscous, although sometimes it depends on the brand). Cover, away from the heat, with a clean cloth and let stand 3 to 4 minutes (be sure of the time by reading the directions on the couscous package).

After the time, remove the cloth and add a teaspoon (the size of a walnut) of butter (this can be replaced by oil. In this case you will have to add it little by little in a small stream and move it with a fork...do not overdo it or you will leave it very greasy). Stir WITH A FORK, to separate the grains well.

In the photo all the ingredients are mixed, but to present it you can put it in individual plates making a small volcano of couscous and in the central hole, put the vegetables, nuts and dates.

Enjoy!