Couscous with grilled vegetables

Name: couscous with grilled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g couscous; 350 ml boiling water; 30 g fresh fresh mint; 2 toe garlic; 1 tl ground chili pepper; 140 ml traditional olive oil; 30 g pine nuts container 80 g; 2 eggplant; 2 Red pepper; 90 g sun ripened Taggia olives jar of 180 g; 4 tl baharat spice mix can 80 g

Couscous with grilled vegetables such as eggplant and pepper

Ingredients

Kitchen Stuff

1 blender
1 grill pan

Directions

Put the couscous in a bowl. Pour over the boiling water and let it soak for 10 minutes.
Meanwhile, put the leaves of the fresh mint together with the garlic, chili pepper and the oil in a high beaker and puree with the hand blender.
Heat a frying pan without oil or butter and toast the pine nuts for 3 minutes. Allow to cool on a plate. Cut the rest of the mint leaves into strips.
Cut the aubergines lengthwise in slices of ½ inch thick. Halve the peppers and clean them. Cut each half into 3 pieces.
Brush the vegetables with the herb oil.
Heat the grill pan without oil or butter and grill the vegetables in parts 6 minutes. Turn halfway. Divide the rest of the herb oil and the olives over it.
Stir the couscous with a fork.
Mix the baharat, the rest of the oil and mint, pepper and possibly salt through the couscous.
Put half of the vegetables through, put the other half on top and sprinkle with the pine nuts.
Bon appétit! .