Portobello with couscous

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Vegetarian dish of large mushrooms filled with couscous, eggplant and goat cheese.



 Heat the oven to 200 degrees. Put the indicated amount of water according to the packaging of the couscous (I used 200 ml) together with 1 tablespoon of olive oil in a pan. Bring to the boil with half the stock cube. Turn off the heat and add the couscous. Put the lid on and let it soak for 5 minutes. Cut the dried tomatoes in half or third. Roughly chop the almonds and finely chop the parsley. Fluff the couscous with a fork. Stir in the tomatoes, almonds and parsley.

 If necessary, cut the stem short of the portobello mushrooms. Place them in an oven dish. Fill them with the couscous mixture. Crumble some goat cheese over it. Place in the oven for 15 minutes. Meanwhile, chop the aubergine into cubes and fry in a pan with a little oil. Season with a pinch of salt and pepper. Divide some lettuce between plates. Carefully place the portobello mushrooms on top. Divide the fried aubergine over it and drizzle with a little oil. Sprinkle with some extra almonds, if desired.

 Tip: it’s nice to serve 1 as a starter or keep 2 or 3 portobellos per person as a main course.

Source: Leukerecepten by leukerecepten-nl.
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