Couscous with aubergine, pomegranate and Tesmi

For 3 persons

Ingredients:

225 grams of couscous
250 ml vegetable stock
1 onion
4 cloves of garlic
1 eggplant
150 grams of chickpeas - 150 grams
1/2 leek
90 grams of pomegranate seeds
110 grams of almonds
1 lemon
85 grams of lamb's lettuce
3 tablespoons Tesmi
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cloves
1/4 teaspoon cinnamon

Materials:

Kettle and glass or pan

Come

Board

Cutting board

Knife

Wok pan

Sieve

Frying pan

Preparation method:

Heat 250 ml of water in the kettle and bring to a boil. Add the stock cube to a glass or mug. Stir well until it dissolves completely. Alternatively, heat the vegetable stock in a saucepan. Then, add the couscous, warm stock, and 1 tablespoon of Tesmi to a bowl and mix well. Place a plate over the bowl to retain the heat.

Dice the eggplant. Place the chickpeas in a colander and rinse them in plenty of water. Let them drain briefly. Chop the onion, garlic, and leek to your liking. Heat a skillet with 2 tablespoons of Tesmi and add the eggplant. Cook until nicely browned. Then add the onion and garlic and cook until the onions are translucent. Add the chickpeas, leek, and herbs and cook for a few minutes. Add a splash of water to bind the herbs.

Place the almonds in a dry, hot frying pan and toast them for a few minutes. Make sure to move the pan regularly so they don't burn.

Mix the couscous with the aubergine, leek, chickpeas and lemon juice.

Place a handful of lamb's lettuce on a plate and top with the couscous. Garnish with a handful of pomegranate seeds and almonds.

Enjoy your meal!