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Couscous with aubergine
Couscous with eggplant, onion, white wine and basil.
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Ingredients
Directions
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Put the couscous in a large bowl. Bring the tomato paste with the water, wine and the bouillon tablet while stirring in a saucepan.
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Pour over the couscous, stir, cover with a lid or aluminum foil and let stand for 10 minutes.
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Meanwhile cut the aubergine into cubes of 1 x 1 cm (brunoise). Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min.
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Add the aubergine and tarragon and cook over a high heat until golden brown in 8 minutes. Stir frequently.
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Meanwhile, clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Mix the grater and 3 tbsp juice with the oil into a dressing.
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Slice the basil leaves.
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Stir in the couscous with a fork and spoon in the basil, eggplant mixture and dressing. Season with pepper and salt.
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Nutrition
620Calories
Sodium0% DV1.190mg
Fat42% DV27g
Protein24% DV12g
Carbs22% DV67g
Fiber4% DV1g
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