NutriScore - volkoren couscous - Aubergine met Midden-Oosterse kruiden en tomatencouscous
with Middle Eastern spice mix, Greek-style cheese & tomato couscous
Wist je dat aubergines vaak als vleesvervanger worden gebruikt door hun smaak en textuur? Daarbij zijn ze een goede bron van vezels.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ g
Nutri-Score
1 piece
Garlic
½ piece
Onion
½ piece
Eggplant
¼
Tomato paste
125 g
Red cherry tomatoes
½ sachet(s)
African-inspired spice mix
20 g
Tahini sauce
(Contains Milk, Egg, Sesame)
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
25 g
Greek-style cheese
(Contains Milk)
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Middle Eastern spice mix
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Press or mince the garlic. Mix half of the garlic in a bowl with (per person) 1 1/2 tsp Middle Eastern spice mix, 1/2 tbsp olive oil and 1/2 tsp balsamic vinegar, along with some salt and pepper. Cut the eggplant in quarters lengthways, then put it in the bowl and toss with the Middle Eastern spice oil. Transfer the eggplant to a parchment-lined baking sheet and roast in the oven for 30 minutes.
In the meantime, finely chop the onion and prepare 175 ml stock per person. Heat a drizzle of olive oil in a pan with a lid over medium-high heat. Fry the onion and the rest of the garlic for 2 - 3 minutes, then add 1 tbsp tomato paste per person. Fry for 1 - 2 minutes while stirring, or until the tomato paste turns a darker colour.
Deglaze the tomato paste with the stock and bring to a boil. Add the couscous and mix everything together, then take the pan off the heat and let it stand with the lid on until ready to use.
Put the cherry tomatoes in an oven dish and toss them with a drizzle of olive oil and some salt and pepper to taste. Put the tomatoes in the oven when the eggplant has 12 - 15 minutes left.
Finely chop the flat-leaf parsley and mint. Roughly chop the almonds. Stir the roasted cherry tomatoes and 1 1/2 tsp African-style herbs per person through the couscous, along with some more salt and pepper to taste as needed.
Stir 1 tbsp water per person through the tahini sauce Serve the tomato couscous onto plates with the eggplant on top, then drizzle over the tahini sauce. Crumble over the Greek-style cheese and garnish with the fresh herbs and almonds.