There are evenings when a single dish carries you across borders. Eggplant softened to silk, peppers glowing with Mediterranean warmth, tomatoes yielding into sweetness. It is Provence whispering to Marrakech. It is memory and migration in one pot. Comfort that tastes like travel, and travel that feels like home.

“Desert spice and Mediterranean sun, sharing one bowl.”

The Dish

A bed of saffron couscous, light and fragrant. Ratatouille spooned on top — zucchini, eggplant, peppers, tomato, simmered until each vegetable melts yet keeps its character. A finish of mint and olive oil to bridge continents.

Ingredients

• 2 cups couscous, steamed with saffron and preserved lemon
• 1 eggplant, cubed
• 2 zucchini, sliced
• 2 bell peppers, chopped
• 3 ripe tomatoes, crushed
• Olive oil, fresh mint, sea salt

Method

1. Sauté eggplant, zucchini, and peppers until tender.
2. Add crushed tomatoes, simmer gently until flavors meld into velvet.
3. Fluff couscous with saffron and preserved lemon.
4. Spoon vegetables over couscous, finish with olive oil and mint.