Fast and healthy recipes are simply worth gold!
This ingenious couscous pan is not only ratz fatz and totally simple, but also tastes incredibly delicious!
Wonderfully summer, oriental and especially on warm days a real pleasure!
Ingredients
For the eggplant couscous you only need a few, simple ingredients:
Here are a few tips on selected ingredients:
- Couscous: Use commercially available couscous of your choice.
- Aubergine: If possible, get a fresh eggplant without lazy. The weight can of course also differ a little from the 250g specified. However, it should move roughly in this context.
- Chickpeas: Supports commercially available chickpeas from the canned food, i.e. from the can or the glass. The drip weight should be in the specified size for most products.
- Feta: You can use feta, shepherd’s cheese, sheep’s cheese, …
- Yogurt: What is meant here is a natural yogurt with a fat level of your choice.
- Mint: The quantity refers to medium -sized mint leaves. You can adjust the amount as you like if you have tasted the dip. Just let it go briefly and then try it.
Tips on the recipe
Even if the aubergine couscous pan is actually totally simple, there are still a few tips, suggestions and variants for you:
- Process the aubergine As quick as possible so that it does not become brown. So put directly in the pan after cutting.
- Usually I am not a fan of “unusual” spice mixtures and try to use as simple ingredients as possible. I love, however, BaharatBecause it gives dishes such a great taste! So it’s definitely worth it 🙂
- If you No baat There and don’t want to buy it, you can instead refine the dish with pepper, chilli, peppers, cumin, cardamom and some cinnamon.
- The pan dish itself is rather dryThat’s why I combined it with a dip. If you are not such a fan of dry dishes or are a sauce fan :), then you can prepare a little more dip or stir in some yogurt into the couscous.
Storage and durability
If you have leftovers, keep couscous pan and dip best separated on. So you can heat the couscous and serve with the cold dip.
The remains are about 2 days In the fridge.
Here is a very special tip: you can also lettuce serve. Instead of the dips, simply stir a dressing (simple oil-vinegar dressing or a yogurt dressing). The perfect mealPep variant!
Even more fast recipes
More inspiration for healthy after -work recipes? How about this:
And now have fun with the recipe:
Couscous-Auberginen-Pan
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Ingredients
Pans
- 200 G Couscous
- Vegetable broth
- 1 Medium -sized eggplant approx. 250g
- 2 Tin olive oil
- 1 Kl. Onion
- 1 toe Garlic
- 1 Can Chickpeas 265g drip weight
- 200 G Feta
- 2 TL Baharat
- Parsley
Dip
- 300g G yogurt
- 2 Tin Lemon juice
- 1 toe Garlic
- 20 Leaves mint
- Salt, pepper
Instructions
- Prepare the couscous according to the package instructions, add some vegetable broth to the cooking water.
- In the meantime, cut the eggplant into small cubes. Fry in a pan. Then chop the onion and garlic and put them in the pan.
- When the couscous is finished and the eggplant is a bit browned, put the couscous and the chickpeas into the pan for vegetables. Crumble the feta over it.
- Season vigorously with baat. Chop the parsley Klein and refine the pan dish.
- Stir the yogurt with lemon juice. Press the clove of garlic and add small -cut mint leaves. Season with salt and pepper.
Have fun trying it out
Your lisa
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