Tomato, Eggplant and Chickpea Couscous

Informations supplémentaires

30 min. | 643 kcal | easy | Even better the next day, Vegetarian | Printable version

1. Setup Preheat the oven to 450°F. Cut the eggplant into cubes. Chop the onion, the garlic, the parsley and the apricots.

2. Cook the eggplant Spread the eggplant on a sheet pan lined with baking paper. Add a drizzle of olive oil, salt and pepper. Bake for 16-20 minutes until colored.

3. Make the stew In a pan over medium-high heat, add a drizzle of olive oil. Add the onion, the spices, to taste (caution! spicy), salt and pepper. Cook for 3-4 minutes. Add the can of tomatoes, the garlic, 0.5| 0.5 broth cube and 1 ^2P | 1.5 ^3P cups of water. Bring to a boil. Reduce the heat, cover and let simmer for 4-5 minutes.

4. Cook the couscous Bring a pot with 1 ^2P | 1.5 ^3P cups of water and the remaining broth cube to a boil. Add the couscous and the apricots. Remove from the heat, cover and let the couscous absorb the water, about 4-5 minutes. Fluff the couscous with a fork and add a drizzle of oil, salt and pepper.

5. Assemble Drain and rinse the can of chickpeas. In the pan with the tomato sauce, add the chickpeas and eggplant. Mix well. Adjust seasoning to taste.

6. Plat your dish Serve the vegetables with the couscous. Garnish with the yogurt and the parsley. Bon appétit!

1unitEggplant(s)

1unitChickpeas

1unitDiced Tomatoes

180gCouscous

1unitYellow Onion(s)

2unitGarlic Clove(s)

0.5unitFresh Italian Parsley

1unitVegetable Broth Cube(s)

30gDried Apricot(s)

1unitGreek Yogourt 2%

6gSpice Mix (cinnamon powder,cumin powder,smoked paprika,turmeric powder)

What you need Pot, Baking sheet, Pan, strainer

643 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 126g

42%

fat 6g

cholesterol 3mg

fiber 25g

100%

protein 29g

saturated 1g

sodium 686mg

29%

sugar 33g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg