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Cjscott
Couscous boats
Shrimps of lettuce with couscous.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Halve the tomatoes, scoop out the seeds and put the halves in the bowl.
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Mix the oil, vinegar and coriander and scoop with the vegetables. Sprinkle generously with pepper and salt.
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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.
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Meanwhile, put the couscous in a bowl and pour the vegetable stock over it. Cover and leave for 10 minutes.
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Stir with a fork. Mix in the rest of the oil, vinegar and honey. Season with pepper and salt.
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Cut the leaves fresh mint into strips and chop the walnuts coarsely.
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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.
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Spoon the couscous into the lettuce leaves.
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Nutrition
140Calories
Sodium3% DV80mg
Fat14% DV9g
Protein6% DV3g
Carbs4% DV11g
Fiber8% DV2g
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