Name: Orange couscous with aubergine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄2 Tbsp Honey; 1 piece Orange; 25 g Walnuts (coarsely chopped); 1⁄2 tsp Cinnamon; 1 Tbsp Coconut oil; 1⁄2 piece Eggplant; 125 g Fennel bulb; 1⁄2 Tbsp Fresh coriander (finely chopped); 50 ml Coconut milk

Nuts

Fruit

Nightshade

Citrus

Culicool

Grater

Lunch

Dinner

Paleo

Vegetarian

Sirtfood

Coriander cream

Orange couscous with aubergine

 Chop the onion, dice the aubergine, grind the cinnamon and clean the oranges. 

 Heat the oil and fry the onion until golden brown. Stir in the eggplant, sprinkle the cinnamon and salt and pepper to taste and simmer, covered over low heat, for 20 minutes. 

 Make fennel couscous by grinding finely. 

 Grate the orange zest from 1 orange and squeeze the fruit. Stir the juice and grate through the fennel couscous and toss with (large) salt and pepper to taste. Cover with cling film and leave to marinate for a while. 

 Roast the walnuts in a frying pan without oil or butter and let it cool on a plate. 

 Stir the honey and the rest of the oil into the couscous. Stir half of the cilantro into the chef&#39;s milk, season with salt and pepper. 

 Mix the eggplant into the couscous. Sprinkle the dish with roasted walnuts and the rest of the coriander. Serve with coriander cream 

Orange couscous with aubergine

Orange couscous with aubergine

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