Vegetable curry with couscous: A spicy pleasure in every spoonful

Prepare the vegetables: wash the eggplants and zucchini thoroughly. Peel them and cut them into cubes. Do the same with the sweet red peppers, after removing the core. Spread the zucchini and peppers on a baking sheet, gently sprinkle them with 2 tablespoons of oil and lightly salt. Place in an oven preheated to 190°C for 20 minutes, so that the vegetables acquire a tender texture.

Dip the eggplant in fragrant oil: on another baking sheet, spread the eggplant cubes, drizzle them with the remaining oil, add a pinch of salt and mix thoroughly. Spread the vegetables evenly over the surface of the baking sheet and put in the oven for 30 minutes to soften and become golden brown.

Prepare the nut crumble: in a dry skillet, stirring constantly, toast the cashews for 6 minutes, until they are golden brown and fragrant. Then grind them into a medium crumb. Add 1 tablespoon of oil to the same skillet, add the chopped onion and cook for 6 minutes, until it is soft and translucent. Add curry powder, pour in 3 cups of water and bring to a boil. Reduce heat, cover and cook for 10 minutes to allow the spices to release their aroma.

Dip the couscous in the spicy broth: in a saucepan, heat the remaining oil, add the couscous and cook, stirring, for 3 minutes, until it is lightly browned and acquires a nutty aroma. Pour in the fragrant curry solution. Remove from heat and leave covered for 10 minutes so that the couscous absorbs all the aromas and becomes tender and crumbly.

Meet couscous with vegetables: gently fluff the couscous with a fork to make it crumbly. Add the fried nuts and baked vegetables, and mix thoroughly again so that all the ingredients combine into a harmonious composition. Arrange on a beautiful dish and serve with a delicate yogurt sauce.