Eggplant & Lentils With Couscous Recipe
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Kettle
- Measuring cup
- Fork
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Saucepan
Ingredients
- 1 1/2 cups dry couscous
- 1/2 cup chopped almonds (roasted)
- 4 green spring onions, thinly sliced
- 1/4 cup olive oil
- 500 grams eggplant, cut into 2cm cubes
- 2 cloves garlic, minced
- 290 grams relish (ajvar relish specified)
- 400 grams dry lentils ( brown lentils, drained, rinsed)
- 10 grams vegetable stock cube (1 crumbled)
- 1 tablespoon red wine vinegar
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