275 gr couscous
1 stock cube (vegetable)
50 g pistachios
200 gr dates
1 large egg plant
100 g feta
Bring 500 ml (or as stated otherwise on the packaging of the couscous) to the boil and dissolve the stock cube in it. Add the couscous and turn off the heat. Let it soak for 5 to 10 minutes with the lid on the pan. Meanwhile, cut the eggplant into small cubes. Heat a little oil in a pan and fry the eggplant cubes for 5 minutes.
Remove the pits from the dates and cut into pieces. Fluff the couscous with a fork. Stir in the fried aubergine, pieces of dates and pistachios. Finely chop a little mint and toss in as well. Cut the figs into wedges. Put the couscous salad on a plate and serve with the fig wedges and crumble some feta over it.
For a complete meal, have a bowl of soup, some bread or, for example, falafel.
Source: Leukerecepten by leukerecepten-nl.
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