Couscous salad with figs

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Colorful vegetarian couscous salad with fresh figs, pistachio and feta


275 gr couscous
1 stock cube (vegetable)
4 figs
50 g pistachios
200 gr dates
1 large egg plant
fresh mint
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.
couscous figs 01

couscous figs 01

couscous figs 01
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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