Pearl couscous with grilled aubergine & KANZI® apple

  • 4 people
  • Preparation time: 30 mins
  • Oven time: 25 mins

INGREDIENTS

  • 2 KANZI® apples

  • 2 aubergines

  • 6 tbsp of olive oil

  • 2 tsp ras el hanout

  • ½ lemon

  • 10 g of fresh coriander

  • 250 g of pearl couscous

  • 500 ml of vegetable stock

  • 125 g of black olives

  • 100 g of feta

  • 50 g of pomegranate seeds

INSTRUCTIONS

  1. Preheat the oven to 180°
  2. Cut the aubergine into 1.5 cm pieces and put in a bowl. Spoon in 4 tablespoons of the olive oil and ras el hanout and season with salt and pepper. Spread the aubergine cubes out on a baking tray lined with baking paper and bake them in the oven for approx. 25 mins.
  3. Bring the vegetable stock with the pearl couscous to the boil and leave to simmer for approx. 2 mins. Remove from the heat and leave to cook for another 5 mins with a lid on the pan.
  4. Cut the KANZI® apples into small cubes. Squeeze the lemon. Set aside a few nice leaves of coriander and finely chop the rest.
  5. Stir the roasted aubergine, KANZI® apple cubes, olives and coriander through the pearl couscous. Season the couscous with the lemon juice, the rest of the olive oil and some salt and pepper.
  6. Divide the pearl couscous across 4 plates and crumble the feta on top. Sprinkle with the pomegranate seeds and garnish with the coriander leaves.

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