Couscous, fennel and eggplant. Another warm salad. | The Kitchen Playground

Ingredients

• 1 fennel bulb
• 1 cup instant couscous
• 1 cup olive oil
• 1 1/2 cups vegetable stock
• 1 red onion, sliced
• 1 eggplant
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 2 cloves garlic, finely minced
• 1/4 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon ground cloves
• 3 tablespoons butter
• 2 large handfuls parsley, chopped
• zest and juice 1 lemon
• 2 tablespoons capers, drained