Israeli cous cous with grilled eggplants and capsicums

I cannot wait for summer, capsicums and eggplants! Nearly there, in the meantime I use char grilled veggies preserved in oil, they are very versatile for a quick meal. For this dish I cooked a packet of Israeli cous cous (but fregola pasta is perfect too) with just water and salt, then I drain it and rinse it under cold water to cool it down and separate the 'grains'. I added extra virgin olive oil, a few drops of lemon juice, and finely chopped herbs and garlic. Then I mix it with the eggplants. Finally I filled some of the capsicums with it. It needs to rest for a few hours at room temperature, so that the cous cous gets more flavour. Easy and quick, and it makes such an impression!

And now just some pretty things I saw: loved this wallpaper with plates, + real plates!

Photos and Recipes by Alessandra Zecchini ©

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How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

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