{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

2 aubergines
30 ml (2 c. à soupe) d’huile d’olive
Sel et poivre au goût
250 ml (1 tasse) de couscous
1/2 boîte de pois chiches de 540 ml, rincés et égouttés
3 tomates italiennes épépinées et coupées en dés
30 ml (2 c. à soupe) de persil frais haché
30 ml (2 c. à soupe) de menthe fraîche hachée
30 ml (2 c. à soupe) d’oignon vert haché
15 ml (1 c. à soupe) de jus de citron frais
200 g (environ ½ lb) de halloumi (fromage à griller) tranché

PRÉPARATION

Préchauffer le four à 205 °C (400 °F).

Couper les aubergines en deux sur la longueur, puis inciser la chair de manière à former un quadrillage, sans la trancher complètement.

Sur une plaque de cuisson tapissée de papier parchemin, déposer les aubergines, côté chair vers le haut. Arroser de 7,5 ml (1/2 c. à soupe) d’huile. Saler et poivrer. Cuire au four 20 minutes.

Pendant ce temps, mélanger le couscous avec 7,5 ml (1/2 c. à soupe) d’huile dans un grand bol.

Verser 250 ml (1 tasse) d’eau bouillante sur le couscous. Couvrir et laisser reposer 5 minutes avant d’égrainer le couscous à l’aide d’une fourchette. Laisser tiédir.

Ajouter les pois chiches, les tomates, le persil, la menthe, l’oignon vert, le reste de l’huile et le jus de citron dans le bol. Saler, poivrer et remuer.

Garnir les aubergines de préparation au couscous, puis de tranches de halloumi.

Régler le four à la position «gril» (broil) et poursuivre la cuisson de 2 à 3 minutes, jusqu’à ce que le fromage soit doré.

https://boutique.pratico-pratiques.com/produits/gabrielle-vol-10-no-04/

PAR PORTION

Calories 536
Protéines 22 g
Matières grasses 22 g
Glucides 65 g
Fibres 14 g
Fer 2 mg
Calcium 319 mg
Sodium 676 mg

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