Moroccan couscous with eggplant and falafel

Name: Moroccan couscous with eggplant and falafel
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 eggplant; 1,5 el mild olive oil; 1 el Moroccan spices stew vegetables; 170 g Falafel; 100 g couscous; 7,5 g fresh fresh mint; 50 g fresh pomegranate seeds; 200 g Spinach; 200 g cottage cheese

Moroccan dish with aubergine from the oven, falafel, couscous with mint, pomegranate, spinach and cottage cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Meanwhile cut the aubergine into cubes of 1½ cm.
Spoon with the oil, herbs and salt and spread over the baking sheet covered with parchment paper.
Take the baking sheet out of the oven after 10 minutes and place the falafel on the baking tray with the eggplant and bake for another 15 minutes.
In the meantime, prepare the couscous according to the instructions on the packaging. Cut the fresh mint fine.
Stir the couscous with a fork and season with salt and pepper. Cover the couscous with the fresh mint and pomegranate seeds.
Heat the rest of the oil in a frying pan and allow the spinach to shrink in parts.
Spoon the eggplant through the spinach and serve with the couscous, falafel and cottage cheese.