Olive oil – q.s.
Large onions, cut into 2 mm thick slices – 4
Honey – 1 tsp
Golden raisins or sultanas – 60g
Cherry tomatoes – 650g
Eggplant – 2
Ras el Hanout – ½ tbsp
Couscous – 500g
Butter or olive oil to taste
Garlic – 3 cloves
Sliced almonds – 100g
Arugula – 100g
Aromatic herbs – q.s.
Lemon juice – 2 tbsp
Salt and black pepper

Cooking Steps

  1. Toast the cumin seeds in a frying pan without oil.
  2. Cut the eggplant into quarters and thin slices. In a stainless steel bowl, mix with a little olive oil, salt and aromatic herbs.
  3. Place the eggplant slices on a baking tray covered with parchment paper and bake at 180º until they are well baked and somewhat crispy.
  4. In a mortar, crush the cumin seeds and other spices such as turmeric, smoked paprika, dried ginger, nutmeg, cinnamon, cloves, coriander seeds, etc. It depends on your taste preferences.
  5. In a frying pan with hot oil, sauté the sliced onions in hot oil for approximately 15 minutes. Add the spice mixture and salt.
  6. When the onions are soft, golden and sweet (if you want, you can add a teaspoon of honey), remove from the heat, add the raisins or sultanas and set aside.
  7. Cut the tomatoes into halves and place the tomatoes, greased with olive oil and salt, skin side up, on a baking tray and bake at 210º until the tomatoes start to lose their skin and the pulp is soft.
  8. Toast the almonds or hazelnuts in a frying pan without oil.
  9. Slice the garlic and toast in a small pan with a little olive oil.
  10. Once the couscous has cooled a little, transfer it to a large stainless steel bowl.
  11. Add the onion and raisin mixture and stir, the garlic, almonds, arugula and most of the herbs, leaving some for last.
  12. Season with a little lemon juice, olive oil, add salt and pepper and mix gently.
  13. Gradually transfer the couscous to a platter, scattering the cherry tomatoes and finish with a pinch of aromatic herbs



  1. In a pan, cook the couscous with boiling vegetable broth. Stir and let cook for 12 to 14 minutes. Drain and reserve.
  2. Add a little butter or olive oil to prevent the couscous from sticking and set aside.


  1. In a pan, boil 800ml of water or vegetable broth.
  2. In another pan or stainless steel bowl, place the couscous and pour in the broth or boiling water. Mix to separate the couscous and cover for a few minutes.
  3. Add a little butter to the oil to prevent the couscous from sticking and set aside.


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