Name: Couscous with mango & falafel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 250 ml Water (boiling); 1⁄2 piece Cucumber; 1⁄2 piece Mango; 1⁄2 piece Eggplant; 1⁄4 piece Groentenbouillon blokje; 100 g Falafel; 50 g Couscous (whole grain); 1 clove Garlic; 1⁄2 Tbsp Paprika powder; 1⁄2 tsp Chili powder; 1⁄4 piece Lime (juice); 1 twig Fresh spearmint; 75 g low-fat quark

Cow's milk

Nightshade

Lactose

Gluten

Legumes

Citrus

Your Meal Planners

Grill

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the dressing:

Couscous with mango & falafel

 Cut the aubergine into round slices and sprinkle with salt so that the moisture drains from the aubergine. Leave for about 10-15 minutes. Then pat the eggplant dry with kitchen paper. 

 Meanwhile, cut the mango and cucumber into small cubes and place them in a salad bowl. 

 Turn on the kettle with the water. Put the couscous in a saucepan and crumble the stock cube over the couscous. Pour boiled water over the couscous until just submerged. Stir well with a fork and set aside for about 10 minutes. 

 Make the dressing by mixing all the ingredients. Add some paprika or chili powder to taste. 

 Heat a dash of olive oil in the grill pan and fry the aubergine on both sides for about 2 minutes until nice stripes appear. Then put them on kitchen paper.  No grill pan? Then just fry the eggplant in a frying pan! 

Couscous with mango & falafel

Couscous with mango & falafel

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