Couscous with eggplant and goat cheese

Geschatte leestijd: 2 minuten Couscous is a grain product made from small grains of wheat flour and water. It is widely used in countries like Morocco and Tunisia, often eaten with (lamb) meat. I made a vegetarian version with various vegetables, herbs, goat cheese, and grilled eggplants. Preparing couscous couldn’t be easier and is done in no time. Couscous is commonly used as a base ingredient in salads, soups, stews, and in dishes with fish, meat, and many vegetarian options. So, you can do a lot with it! The preparation, especially the cutting work, takes a little more time, but then you really have a dish full of delicious flavors and colors to be proud of. Couscous is also a great addition to a healthy diet. They are full of fiber, which contributes to a healthy gut flora, and couscous is also rich in vitamins and minerals! You can eat this dish warm or cold and with the ingredients you like. A delicious light spring dish that brings a touch of North African cuisine into your home!

Ingredients for 2 people

• 125 grams (organic) couscous
• 1 sweet red bell pepper
• 90 grams of goat cheese per person
• half a zucchini
• 1 red onion
• fresh chives
• 1 clove of (pressed) garlic (or 2 for enthusiasts!)
• fresh lemon juice
• 1 tsp turmeric powder
• 4 small tomatoes
• half a cucumber
• pepper and salt

Instructions

1. Bring 250 ml of water to a boil. Stir in the couscous and remove the pan from the heat.
2. Let the liquid soak into the couscous and season with pepper, salt, and turmeric. Let the couscous sit for a while.
3. Now, finely chop the cucumber and tomatoes and set them aside for later use.
4. Finely chop the chives and also set them aside.
5. Finely chop the zucchini, red onion, and bell pepper, and sauté them for 2 minutes (briefly!) and season with sea salt and garlic.
6. Mix these briefly cooked vegetables with the couscous and add the lemon juice.
7. Optional: to give the dish more spice, add some hot pepper.
8. Crumble the goat cheese and mix it with the finely chopped chives. Set this aside.
9. Now mix the tomatoes and cucumber with the couscous. You can also let the couscous cool completely before adding the tomatoes and cucumber. This will make it a refreshing spring salad. Of course, the tomatoes and cucumber can be added to the warm dish as well.
10. Cut the eggplant into quarters lengthwise and then slice them (also lengthwise) into thin slices.
11. Grill or fry the eggplants briefly on both sides and season with a little olive oil, garlic, and sea salt.
12. Divide the couscous (per person) into a bowl or dish and place a portion of eggplants on top.
13. Now sprinkle the goat cheese with chives over the eggplants, and your dish is ready!

Tip! Replace the goat cheese with feta cheese or Greek yogurt!