Original, nutritious, tasty, versatile, excellent on its own and perfect for a thousand preparations, chickpea couscous is tasty, rich in vegetable proteins and also ideal for those who are gluten-intolerant.
In this simple and tasty dish, we will combine it with aubergines and prepare a really tasty first course, ready?
The recipe for baked aubergine boats with chickpea couscous by Fernanda Nicotra, foodblogger at Giallo Zafferano!
Ingredients
- 150g chickpea couscous;
- 150g boiling water;
- Salt to taste;
- Olive oil to taste;
- 1 large aubergine;
- 150g string cheese;
- Black pepper to taste.
Procedure
Bring the water to a boil, pour the couscous into a bowl and sprinkle with oil, add salt, stir, cover and let stand for 10 minutes.
Hollow out the aubergine and cut out two small boats, grease them with oil, add a pinch of salt and cook in a ventilated oven at 180°C for 20 minutes or in the microwave at 750w for 10 minutes.
Dice the flesh, salt it and brown it in a good amount of oil.
Uncover the couscous, fluff it up with a fork and add the aubergines.
Fill the boats halfway with the couscous, add the diced cheese and cover with more couscous.
Finish with sliced cheese and a little pepper, place in the oven for ten minutes to melt everything, garnish with basil and bring to the table still warm and stringy.
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