30 min
Cook time
6
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Boil 25 cl of salted water to plump the couscous grain.
-
2
Squeeze the lemons to obtain their juice.
-
3
Drizzle with lemon juice and 2 tablespoons of olive oil, then toss with a fork.
-
4
Peel and chop the zucchini and eggplant, then fry them in olive oil.
-
5
Once they are golden brown, place them in a baking dish, cover with aluminum foil, and bake for 30 minutes at 180°C, preheated oven.
-
6
Let cool down, then mix with the couscous, and refrigerate.
-
7
Peel and de-seed the tomatoes, reduce them to a puree, and blend with the yogurt and chopped garlic.
-
8
Season with salt and pepper, add the chopped mint leaves.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!