Couscous with shrimps and vegetables, gluten free

Ingredients

• 450 g Shrimps, medium, deveined and cleaned
• 130 g Gluten-free couscous
• 2 tbsp Olive oil
• 420 ml Water, boiling
• 2 pcs Zucchinis, small, cut into 1.5cm dices
• 1 pcs Red bell pepper, diced
• 1 pcs Eggplant, trimmed, cut into 1.5cm dices
• 4 clove Garlic, minced
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground

Method

1. Sprinkle eggplant with some salt and place aside; drain well and rinse under water.
2. Heat 1 tablespoon olive oil in cooking pan over medium-high heat.
3. Add shrimps and cook for 3 minutes;
4. Season with salt and pepper then remove from the pan.
5. Heat remaining oil in the same pan;
6. add the eggplant and cook for 2 minutes;
7. add bell pepper, zucchinis, and garlic;
8. cook over medium heat for 5 minutes.
9. Add couscous along with boiling water.
10. Season to taste and remove from the heat.
11. Cover and let stand for 5-6 minutes;
12. add shrimps and toss to combine.
13. Serve while still hot.