Couscous with Eggplant (version II)

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3 tablespoons olive oil
1 eggplant, diced
2 garlic cloves, peeled and crushed
5 purple spring onions bulbs, diced
1 cup couscous
1 cup vegetable or stock
salt
freshly ground black pepper

Heat the olive oil in a medium frying pan.

Add the eggplant, garlic and spring onion bulbs and fry until soft.

Place the couscous in a bowl and pour over the hot stock.

Cover the bowl with cling film and leave to steam for five minutes.

Remove the cling film and tip the contents of the frying pan into the couscous.

Season, stir well and serve.



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