Usually I have no trouble at all coming up with a nice intro for a recipe. But I’ve been cooking and writing so many posts at the moment (really, I think I could post recipes for two weeks and not have to cook a new recipe… Hmmmm… options 😛
So I could do a piece about how I’m cleaning out the freezer, but I think I can conclude that I’ve been trying to do that for weeks and I only seem to fill it up even more. I could write about how I found this recipe online and I loved it so much… bla bla bla..
Nope, this is just a classic imo… Couscous, falafel and a yogurt sauce.. Nothing special, just nice flavours. So just enjoy it 😛
I must apologise for the lack of proper pictures lately, but it’s getting darker in my kitchen and it’s just getting harder to make nice pictures.
- 1 eggplant
- 1 yellow paprika
- 1 red onion
- 1 small can of tomato puree
- about 2 tablespoons of yogurt
- 45 gr. of couscous
- fresh mint/garlic
- juice of 1/2 a lemon
Cut the eggplant, onion and yellow paprika and bake them in some oil until they start to brown up a bit. My eggplant looks a bit funny, but I made this recipe a few days after I bought the eggplant and I think it took a bit to long 😛 When the veggies are done, add the tomato paste and add garlic, pepper and salt to taste.
In a small pan, heat up some more oil and bake your falafels until they are nice and brown. While those are baking, mix the couscous with water and leave to soak until you are ready to serve. In a small bowl, mix yogurt, mint, lemon juice and garlic until it’s a nice sauce. I didn’t add to much garlic and used powder, but you could use cloves.
When everything is done it’s time to start mixing everything together and build your plate of couscous tastiness!! Start with the couscous, after that, add veggies and falafel and top of with the yogurt sauce and some fresh koriander.
Again, because of the light it may look horrible, but it was actually a really tasty meal.