Pour the couscous into a bowl, add salt, oregano, and boiling water. I pour about 12 oz of water for every 7 oz of couscous. I read somewhere that the water-to-couscous ratio should be 1:1. But I like it softer, so I pour a little more water. You can use your fingers as a guide. If you boil the couscous in a pot, pour the water 2 fingers above the level of the couscous, and if you use a wide bowl, about 1 finger. Pour the boiling water over the couscous and cover with a lid. Leave to stand for about 10-20 minutes. If you add more water, as I did, the grains should stand for longer.

While the couscous is cooking, prepare the vegetables. Chop all the vegetables into small pieces and sauté them in a pan in the following order: first add the onion, carrots, and celery and sauté them. Then add the zucchini and bell pepper. Sauté briefly and add the eggplant and tomatoes. Reduce the heat and cook for about 20 minutes.

Add salt and pepper to taste. Leave to simmer for another 5 minutes. Turn off the heat and pour the couscous, which has been prepared in the meantime, into the pan. Mix everything together.

When serving, you can garnish with basil or parsley leaves.