Couscous d’épeautre aux légumes grillés

Ingrédients

• 150 grams couscous
• 1 eggplant
• 2 bell peppers
• 50 grams arugula
• 80 grams feta
• olive oil, salt and pepper
• dried oregano and (fresh) basil
• optional: 20 (black) olives and 10 sun-dried tomatoes

Préparation

1. 1

   Preheat the oven to 200°C – top grill (broil)Cut the eggplant and bell peppers into large pieces and place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil, season with salt and pepper, and put in the oven on a low rack for 40 minutes (with the top grill on).Prepare the couscous according to the package instructions. For this spelt variety you add it to boiling water, then remove the pan from the heat, put the lid on and occasionally stir through with a spoon.Fold the grilled vegetables into the couscous and season with salt, pepper, oregano and basil. You can also add the olives and tomatoes at this point, if you like.Spoon the couscous onto a plate. Cut the feta into cubes and place it on top of the couscous. Add a generous handful of arugula on the side and your dinner is ready! Enjoy!