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RECIPES
| Calories | 110,2 Kcal |
| Fat | 3,25 g |
| of which saturated fat | 0,3 g |
| Carbohydrates | 15,3 g |
| of which sugar | 3,0 g |
| Proteins | 4,0 g |
| Salt | 0,3 g |
| Calories | 110,2 Kcal |
| Fat | 3,25 g |
| of which saturated fat | 0,3 g |
| Carbohydrates | 15,3 g |
| of which sugar | 3,0 g |
| Proteins | 4,0 g |
| Salt | 0,3 g |
Trim and cut aubergine into 2 cm chunks. Heat olive oil in a frying pan and sauté aubergine and oregano 4-5 min. Add capers, olives and vinegar. When the vinegar has evaporated, add tomato and let simmer for 15 min under lid. Heat the same amount of water that there is of couscous, using a glass as reference. Add a pinch of salt. Use a fork to fluff up the couscous and stir through half the parsley leaves. Season the stew with salt and pepper to taste, then drizzle with olive oil. Trim and cut aubergine into 2 cm chunks. Heat olive oil in a frying pan and sauté aubergine and oregano 4-5 min. Add capers, olives and vinegar. When the vinegar has evaporated, add tomato and let simmer for 15 min under lid. Heat the same amount of water that there is of couscous, using a glass as reference. Add a pinch of salt. Use a fork to fluff up the couscous and stir through half the parsley leaves. Season the stew with salt and pepper to taste, then drizzle with olive oil.Cooking step by step
Prepare the ingredients:
Chop onion and garlic.
Drain olives.
Separate parsley leaves and chop stalks. 
To the pan:
Add onion, garlic and parsley stalks. Sauté 2 more min.
If it gets dry, just add more oil. 
The stew:
If you see it’s getting too dry, add some water. 
The couscous I:
When the water boils, remove from heat and add the couscous.
Cover it with a lid or plate and set aside to absorb the water. 
The couscous II:
The finishing touch:
Serve with the couscous and sprinkle with almonds and remaining parsley. Cooking
step by stepPrepare the ingredients:
Chop onion and garlic.
Drain olives.
Separate parsley leaves and chop stalks. 
The the pan:
Add onion, garlic and parsley stalks. Sauté 2 more min.
If it gets dry, just add more oil. The stew:
If you see it’s getting too dry, add some water. The couscous I:
When the water boils, remove from heat and add the couscous.
Cover it with a lid or plate and set aside to absorb the water. The couscous II:
The finishing touch:
Serve with the couscous and sprinkle with almonds and remaining parsley.
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