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Moroccan couscous with eggplant and falafel
Moroccan dish with aubergine from the oven, falafel, couscous with mint, pomegranate, spinach and cottage cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Meanwhile cut the aubergine into cubes of 1½ cm.
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Spoon with the oil, herbs and salt and spread over the baking sheet covered with parchment paper.
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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.
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In the meantime, prepare the couscous according to the instructions on the packaging. Cut the fresh mint fine.
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Stir the couscous with a fork and season with salt and pepper. Cover the couscous with the fresh mint and pomegranate seeds.
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Heat the rest of the oil in a frying pan and allow the spinach to shrink in parts.
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Spoon the eggplant through the spinach and serve with the couscous, falafel and cottage cheese.
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Nutrition
620Calories
Sodium35% DV840mg
Fat37% DV24g
Protein66% DV33g
Carbs20% DV61g
Fiber56% DV14g
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