Ingredients
The following ingredients have 2 Servings
- 200 gram couscous
- 4 dl boiled water
- 1 sweet potato
- 4 sun-dried tomatoes + oil
- 1 eggplant
- 8 cherry tomatoes
- a handful of rocket salad
- 1 shallot
- 1 garlic clove
- olive oil
- half a lemon
- pepper and salt to liking
Instruction
- You will need the following cooking equipment:: Cutting board & chef's knife, Small bowl, Skillet, Grill pan, Silicone kitchen brush, Cling film
- Place the couscous in a bowl and add some oil from the sun-dried tomatoes jar, pepper and salt. Pour the boiled water over, stir gently and cover it with cling film.
- You'll see the couscous will absorb all the water and it gets fluffy and tasteful within 5 minutes. Stir every now and then. Peel the sweet potato and slice it into brunoise (squares).
- Finely slice the shallot and garlic clove. Heat a little olive oil in a skillet and cook the sweet potato for a few minutes. Add the shallot and garlic and cook them some more until the sweet potato is fully cooked, this will take about 8 minutes total.
- Season with salt and pepper. Slice the eggplant into long slices. Pour some olive oil in a small bowl and brush the eggplant a little bit using a kitchen brush.
- Heat the grill pan and grill the eggplant on both sides until golden brown stripes appear. Sprinkle generously with salt immediately. Couscous salad
- Loosen the couscous one more time with a spoon, season with salt and pepper. Divide the couscous over 2 plates, also divide the diced sweet potato and grilled eggplant.
- Slice a few sun-dried tomatoes into small pieces, halve the cherry tomatoes and divided them over the two plates. Add a little bit of rocket, squeeze a little bit of lemon juice over the salad and drizzle with olive oil.
