Filter
Reset
Sort ByRelevance
AMKNIGHT
Sicilian Couscous
Tasty couscous with zucchini, eggplant, tuna and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the couscous according to the instructions on the package.
-
Grate the yellow skin of 1 lemon and halve the fruit. Cut the other lemon into parts.
-
Chop the onion and cut the aubergine into cubes. Heat oil in a frying pan and fry the onion for 1 min.
-
Add the eggplant and cook for 1 min. Turn the heat down.
-
Add the lemon zest and the raisins. Squeeze the lemon halves above the pan; keep a hand under the lemons to catch the seeds.
-
Add water and simmer the aubergine with the lid on the pan for 6 minutes. Stir the couscous with a fork.
-
Scoop the couscous and the tuna through the eggplant. Heat for 1 more minute.
-
Cut the fresh mint into strips and mix with the rest of the oil through the couscous. Season with salt and pepper.
-
Serve the couscous with lemon wedges.
Blogs that might be interesting
-
15 minMain dishfusilli, almond shavings, traditional olive oil, sliced onions, white raisins, capers, pomodorini cherry tomatoes, sun-ripened Taggia olives, fresh flat parsley,napolitan pasta -
25 minMain dishshoulder Chops, sampled, butter, Apple juice, Broccoli, firm apples, olive oil, onion, thyme leaves,shoulder chop with apple and broccoli -
15 minMain dishwhite quick-cooking rice, winter carrot, Red onion, Broccoli, traditional olive oil, garlic, shawarma meat, Japanese soy sauce, tap water,broccoli dish with shoarma strips -
20 minMain dishSpaghetti, onion, zucchini, traditional olive oil, tuna pieces in water, fresh parsley, pesto rosso, crème fraiche light,pesto spaghetti with tuna and zucchini
Nutrition
590Calories
Sodium11% DV275mg
Fat28% DV18g
Protein58% DV29g
Carbs24% DV72g
Fiber28% DV7g
Loved it