Filter
Reset
Sort ByRelevance
SARAH COOPER
Couscous with grilled vegetables
Couscous with grilled vegetables such as eggplant and pepper
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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! .
Blogs that might be interesting
-
25 minMain dishpenne, olive oil, red pointed pepper, artichoke hearts, spring / forest onion, Pesto, coconut cream, pancetta,penne with paprika, artichoke and pancetta
-
15 minMain disholive oil, stir-fry vegetable mix, spinach gorgonzola soup, chicken fillet fumé, brown baguette, spreadable butter,meal soup with spinach and chicken
-
20 minMain dishpandan rice, koriandermelange, oil, garlic, chicken fillet in cubes, Thai vegetable mix, bunch onions,coriander chicken from the wok
-
30 minMain dishfrying fat, cucumber, radish, lettuce, winter carrot, Salad Dressing, kibbling, Potato balls,fried kibbling
Nutrition
675Calories
Sodium0% DV0g
Fat40% DV26g
Protein32% DV16g
Carbs29% DV88g
Fiber0% DV0g
Loved it