Eggplant Couscous Salad



  • 1 package of couscous 
  • 2 eggplants
  • 1 carrot
  • 2 red capia peppers
  • Half a bunch of sorrel
  • half a bunch of basil
  • half a bunch of mint
  • Half a cup of boiled peas

for frying

  • Sunflower oil

for the sauce

  • Half a glass of olive oil
  • juice of 1 lemon
  • 1 tablespoon mustard
  • 1 teaspoon mayonnaise
  • 1 teaspoon of honey
  • Salt
  • Black pepper

Boil the couscous pasta and drain the water. Peel and dice the eggplants and fry them in hot oil. Take it on a paper towel and absorb excess oil. Cut the carrots and peppers into cubes and put them in a large bowl. Add finely chopped greens, boiled peas and couscous and mix. Mix all the ingredients for the dressing in a bowl and pour over the salad. Serve warm.

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