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RECIPES
| Calories | 136,5 Kcal |
| Fat | 2,71 g |
| of which saturated fat | 0,39 g |
| Carbohydrates | 22,6 g |
| of which sugar | 2,97 g |
| Proteins | 4,80 g |
| Salt | 0,34 g |
| Calories | 136,5 Kcal |
| Fat | 2,71 g |
| of which saturated fat | 0,39 g |
| Carbohydrates | 22,6 g |
| of which sugar | 2,97 g |
| Proteins | 4,80 g |
| Salt | 0,34 g |
Bring water with a pinch of salt to a boil. Separate mint leaves from the stems. Heat a dash of oil in a pan. Sauté aubergine for 5-6 minutes until golden. In a bowl, place chickpeas, the remaining garlic, the remaining tahini, the remaining spice mix, juice from the remaining lemon, and a drizzle of olive oil. Separate the couscous grains with a fork and let them fall into a bowl. Mix with tomatoe, mint leaves, walnuts, dried apricots, and a dash of olive oil. Heat the pita bread on both sides in a frying pan. Cut each bread into quarters. Bring water with a pinch of salt to a boil. Separate mint leaves from the stems. Heat a dash of oil in a pan. Sauté aubergine for 5-6 minutes until golden. In a bowl, place chickpeas, the remaining garlic, the remaining tahini, the remaining spice mix, juice from the remaining lemon, and a drizzle of olive oil. Separate the couscous grains with a fork and let them fall into a bowl. Mix with tomatoe, mint leaves, walnuts, dried apricots, and a dash of olive oil. Heat the pita bread on both sides in a frying pan. Cut each bread into quarters.Cooking step by step
The couscous I:
Pour couscous into a bowl. Add the same amount of boiling water as couscous. Cover with a plate. 
Mise en place:
Grate or finely chop garlic.
Cut dried apricots into thin strips.
Cut lemon in half.
Drain chickpeas.
Peel and dice aubergine.
Chop tomatoes. 
The baba ganoush:
Set aside in a bowl and add half of the tahini, half of the spices, juice from half of the lemon, and half of the garlic. Blend until smooth. Season with salt and pepper to taste. 
The hummus:
Blend until smooth. Adjust creaminess with olive oil.
Season with salt and pepper to taste. 
The couscous II:
Season with salt and pepper to taste. 
Your meal:
Serve couscous with pita bread, baba ganoush, and hummus.
This dish can be prepared and enjoyed cold at another time! Cooking
step by stepThe couscous I:
Pour couscous into a bowl. Add the same amount of boiling water as couscous. Cover with a plate. 
Mise en place:
Grate or finely chop garlic.
Cut dried apricots into thin strips.
Cut lemon in half.
Drain chickpeas.
Peel and dice aubergine.
Chop tomatoes. The baba ganoush:
Set aside in a bowl and add half of the tahini, half of the spices, juice from half of the lemon, and half of the garlic. Blend until smooth. Season with salt and pepper to taste. The hummus:
Blend until smooth. Adjust creaminess with olive oil.
Season with salt and pepper to taste. The couscous II:
Season with salt and pepper to taste. Your meal:
Serve couscous with pita bread, baba ganoush, and hummus.
This dish can be prepared and enjoyed cold at another time!
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