Filter
Reset
Sort ByRelevance
Cjscott
Couscous boats
Shrimps of lettuce with couscous.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
45 minSnackpumpkin cubes, Red onion, olive oil, fresh mint, egg, grated mature cheese, nutmeg, flour,pumpkin croquettes
-
20 minSnackleeks, olive oil, pancetta, parsley, crostini,crostini with grilled leeks and pancetta
-
35 minSnack3-color quinoa, lentils in pot, garlic, Pecorino Romano, traditional olive oil, chili flakes, fresh basil,vegetarian polpette
-
10 minSnackchicken liver, flour, butter or margarine, Mango Chutney, cress,chicken liver with mango chutney
Nutrition
140Calories
Sodium3% DV80mg
Fat14% DV9g
Protein6% DV3g
Carbs4% DV11g
Fiber8% DV2g
Loved it