Couscous with vegetables

Ingredients for 4 people:

200 g couscous
300 ml vegetable stock
1/2 minced onion
2 carrots
1 medium aubergine
200 g fresh shelled peas
100 g squacquerone
milk
fresh basil
20 g extra virgin olive oil and salt.

Bring the vegetable stock to a boil in a saucepan.
Remove it from the heat and pour the couscous.
Cover with a lid and after about 3 minutes shell the couscous with a fork.
Add a tablespoon of extra virgin olive oil, mix and set aside.

Peel the carrots and cut them into cubes.
Wash the aubergine, dry it and cut it in two.
Eliminate the most spongy inside and cut out the nuts.
In a non-stick pan heat a tablespoon of extra virgin olive oil.
Add the chopped onion and the diced carrots and aubergines.
Cook for about 5 minutes and add the fresh peas.
Salt them until they are well cooked but, at the same time, crisp.

Melt the squacquerone in a pan with a few tablespoons of milk and mix well with a whisk.

Serve the couscous with a pastry cutter and flatten it with a spoon.

Place the cooked vegetables on each disc and gently remove the pastry rings.

Composition
Decorate with a few leaves of basil.
Lastly, pour the squacquerone cream to the side of the couscous.