Couscous boats

Name: couscous boats
Cook time: 30 min
Total time: 75 min
Yield: 12
Ingredients: 1 eggplant; 2 Red onion; 200 g Cherry tomatoes; 5 el rapeseed oil; 2 el white balsamic vinegar; 2 tl Ketoembar ground coriander; 100 g couscous; 125 ml hot vegetable broth from tablet; 2 el liquid honey; 15 g fresh fresh mint; 50 g salted walnuts; 2 crop baby cream lettuce

Shrimps of lettuce with couscous.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Cut the aubergine into cubes of 1 x 1 cm and put in a bowl. Peel the onions and cut into parts. Also put in the bowl.
Halve the tomatoes, scoop out the seeds and put the halves in the bowl.
Mix the oil, vinegar and coriander and scoop with the vegetables. Sprinkle generously with pepper and salt.
Spread over a baking sheet covered with parchment paper and bake for approx. 45 minutes in the middle of the oven. Change every 15 min.
Meanwhile, put the couscous in a bowl and pour the vegetable stock over it. Cover and leave for 10 minutes.
Stir with a fork. Mix in the rest of the oil, vinegar and honey. Season with pepper and salt.
Cut the leaves fresh mint into strips and chop the walnuts coarsely.
Remove the vegetables from the oven and scoop with the nuts and fresh mint through the couscous. Remove the leaves of lettuce and spread over a large dish.
Spoon the couscous into the lettuce leaves.