Stuffed Eggplants with Couscous

Cut the eggplants in half lengthwise, ensuring they have a flat base so they can stand upright or resemble little boats.

Scoop out the flesh from the inside and microwave the eggplants for a few seconds to cook them slightly.

Finely chop the eggplant flesh and sauté it in a pan with a bit of olive oil.

Add the onion, garlic, green bell pepper, and carrot, all finely diced, to the pan.

Season with salt to taste and cook until the vegetables are tender.

Add the couscous to the pan and let it toast slightly.

Pour in the hot water, stir well, and allow the couscous to absorb the water.

Fill the hollowed-out eggplants with the vegetable and couscous mixture.

Let them rest for a few minutes before serving.