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AMKNIGHT
Sicilian Couscous
Tasty couscous with zucchini, eggplant, tuna and mint.
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Ingredients
Directions
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Prepare the couscous according to the instructions on the package.
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Grate the yellow skin of 1 lemon and halve the fruit. Cut the other lemon into parts.
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Chop the onion and cut the aubergine into cubes. Heat oil in a frying pan and fry the onion for 1 min.
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Add the eggplant and cook for 1 min. Turn the heat down.
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Add the lemon zest and the raisins. Squeeze the lemon halves above the pan; keep a hand under the lemons to catch the seeds.
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Add water and simmer the aubergine with the lid on the pan for 6 minutes. Stir the couscous with a fork.
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Scoop the couscous and the tuna through the eggplant. Heat for 1 more minute.
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Cut the fresh mint into strips and mix with the rest of the oil through the couscous. Season with salt and pepper.
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Serve the couscous with lemon wedges.
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Nutrition
590Calories
Sodium11% DV275mg
Fat28% DV18g
Protein58% DV29g
Carbs24% DV72g
Fiber28% DV7g
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