Moroccan Roasted Eggplants with Israeli Couscous – Exotic Bazaar

Ingredients

• 1/2 tsp salt
• 1/4 cup spring onion
• 1 tsp black pepper
• Olive oil
• 1/4 cup roughly chopped green pitted olives
• Natural or Greek yoghurt
• Around 15 minutes before the eggplants are cooked toast the couscous with a little olive oil in a medium saucepan
• Pour in the boiling water and cook for around 7-8 minutes. (Make sure to use the lid and cover)
• When the couscous is cooked and absorbed the liquid add in the salt, pepper, olive oil and spring onions and gently combine using a fork.
• Allow to rest for another 2 minutes