Middle Eastern bowl with hummus, couscous, roasted vegetables and egg

Ingredients

For 1 serving

• Couscous50 g
• Hummus50 g
• Eggs1
• Eggplant120 g
• Bell peppers100 g
• Red onion40 g
• Extra virgin olive oil8 g
• Cumin1 teaspoon
• Parsley5 g
• Saltto taste

Contains: gluten, eggs, sesame,

In season: June – September

Method

1. Preheat the oven to 210 °C (conventional). Wash the aubergines and peppers; cut the aubergines into roughly 2 cm cubes, the deseeded peppers into wide strips and the red onion into wedges.
2. Toss the vegetables on a lined tray with the oil, cumin and a pinch of salt and roast for 25 minutes, stirring halfway, until soft and golden at the edges.
3. Meanwhile, bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 6 minutes for a soft yolk; cool it in cold water and peel.
4. Put the couscous in a bowl, salt it and pour over boiling water to cover by half a centimetre; cover and leave for 5 minutes until fully absorbed, then fluff it with a fork.
5. Chop the parsley.
6. Build the bowl with the couscous, roasted vegetables, a spoonful of hummus and the halved egg, and finish with the parsley.