Ground Meat with Eggplant and Couscous

Start by preparing the ingredients. Wash and dice the eggplant. Wash, peel, and mince the tomatoes as finely as possible. Also mince 1 garlic clove.

Heat a little olive oil in a skillet and fry the garlic. In the meantime, season the ground meat with a little salt. Then add to the skillet. Cook for 1–2 minutes and then turn off the heat. Transfer to a plate and set aside for later.

Without cleaning, heat a little more olive oil in the same skillet and add the other garlic clove. When golden, add the eggplants to the skillet and lightly fry for a few minutes, stirring regularly, until slightly soft.

Next, add the minced tomato and season with the cumin and a pinch of salt. You can also add a cayenne pepper if you like. Use a wooden spoon to mix the eggplant with tomato to incorporate well. Let cook for 5 minutes.

Return the ground meat to the skillet and mix with the other ingredients.

Put 1 cup water and a little salt and olive oil in a pan and heat. Just before the water comes to a boil, add the cup of couscous and turn off the heat. Let stand until the couscous absorbs the liquid.

Arrange the couscous on a plate and top with the ground meat and vegetables.