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SARAH COOPER
Couscous with grilled vegetables
Couscous with grilled vegetables such as eggplant and pepper
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Ingredients
Directions
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Put the couscous in a bowl. Pour over the boiling water and let it soak for 10 minutes.
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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.
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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.
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Cut the aubergines lengthwise in slices of ½ inch thick. Halve the peppers and clean them. Cut each half into 3 pieces.
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Brush the vegetables with the herb oil.
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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.
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Stir the couscous with a fork.
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Mix the baharat, the rest of the oil and mint, pepper and possibly salt through the couscous.
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Put half of the vegetables through, put the other half on top and sprinkle with the pine nuts.
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Bon appétit! .
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Nutrition
675Calories
Sodium0% DV0g
Fat40% DV26g
Protein32% DV16g
Carbs29% DV88g
Fiber0% DV0g
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