Moroccan Couscous with Vegetables

Moroccan Couscous with Vegetables

ingredients

500 grs.de flour couscousvegetables:3 medium eggplants peeled diced lean3 small zucchini without the stalk , diced1 cup ( tea) of chopped onion and drizzle1 ½ cup ( tea) of grated carrot thick½ chili finger lady seeded and finely chopped white without the ribs . Salt to taste with moderation.½ cup ( tea) of oil. ½ liter of boiling water .How to prepare the vegetables :Put in a saucepan a thread of oil fry the eggplant and go dripping boiling water until it is transparent cooked .Reserve.Do the same procedure with the other ingredients.Let the vegetables cool .Place the flour in a large baking dish couscous , wet with a few drops of cold water .Watch the water quantity is only necessary to moisten , do not add salt , mix well .Add the cooked vegetables , eggplant, zucchini, onion, carrot pepper , mix well .Test salt. Can serve type headlight , or shaped .Place an aluminum form ( form of pudding) tighten .Turn out onto a cake platter dishes. In turn, leaf lettuce and sliced ​​thinly over cherry tomatoes.Serve cold. Do not refrigerate before serving .If left take refrigerator and re- shaping .Remove the couscous one hour before serving.If you want you can add chopped parsley or cilantro .You can change the vegetables , add or see the list below :List of Vegetables:Peppers of various colors diced rawFrozen peas or fresh pea precookedPod diced precookedHearts of palm , mushrooms , artichoke bottom , asparagus canned drained and rinsed .Accompanies fried prawns in shell , put around the couscous already uninformed .You can serve with fish or chicken baked or grilled , even with canned tuna or sardines .
 Note :Can put the cooked vegetables " al dente " , that is, almost raw.