Ingredients:
- 1 eggplant - quartered lengthwise
- 2 cups tomato juice (if i don'tsp have it around i use the juice from canned tomatoes and dilute it with water)
- salt for sprinkling and to taste
- pepper to taste
Directions:
- - sprinkle the exposed flesh of the eggplant with salt and let it sweat on paper towels for 30 minutes - brush with olive oil, and cut into small slices
- - cook the eggplant in a frying pan until soft, transfer to paper towels to drain and let cool
- - combine the couscous, tomato juice, 2 tablespoons olive oil, and salt & pepper in a large saucepan over high heat - bring to a boil, stir, remove from heat, cover, let stand for 5 minutes, fluff with a fork
- - mix the extra virgin olive oil and red wine vinegar, and wisk!
- - combine the couscous, eggplant, chickpeas, cherry tomatoes, and vinaigrette in a large bowl - season with salt and pepper
- - stir in the parsley, and you're done!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.74 Kcal (2126 kJ) | ||
| Calories from fat | 195.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.71g | 33% | |
|---|---|---|---|
| Sodium | 51.79mg | 2% | |
| Potassium | 1413.41mg | 30% | |
| Total Carbs | 64.02g | 21% | |
| Sugars | 18g | 72% | |
| Dietary Fiber | 9.01g | 36% | |
| Protein | 16.07g | 32% | |
| Vitamin C | 69.4mg | 116% | |
| Iron | 2mg | 11% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 91.52 Kcal (383 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 33% | |
|---|---|---|---|
| Sodium | 9.34mg | 2% | |
| Potassium | 254.77mg | 30% | |
| Total Carbs | 11.54g | 21% | |
| Sugars | 3.24g | 72% | |
| Dietary Fiber | 1.62g | 36% | |
| Protein | 2.9g | 32% | |
| Vitamin C | 12.5mg | 116% | |
| Iron | 0.4mg | 11% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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