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🍽️ Delicious Lebanese Mezze Platter

450 kcal · 30 min · 4 servings

Ingredients

• 200 ml vegetable broth
• 150 g instant couscous
• 6 tbsp olive oil
• 1 lemon (juice)
• salt
• pepper
• 2 eggplants
• 2 red bell peppers
• ground cumin
• 3 carrots
• 0.5 tsp ras el hanout
• 250 g chickpeas (can; drained weight)
• 1 clove garlic
• 1 tbsp tahini (15 g; sesame paste)
• 1 tomato
• 2 handfuls baby salad mix (40 g)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Stir the couscous into the boiling broth.
3. 3. Let the couscous swell for 10 minutes.
4. 4. Remove the pot from the heat and let the couscous cool down.
5. 5. Fluff the cooled couscous with a fork.
6. 6. Add 1 tablespoon of oil and 1 tablespoon of lemon juice to the couscous.
7. 7. Season the couscous with salt and pepper to taste.
8. 8. Wash the eggplants and slice them into approximately 1 cm thick slices.
9. 9. Wash the bell peppers, remove the core, and slice them into rings.
10. 10. Heat 2 tablespoons of oil in a frying pan.
11. 11. Fry the eggplant slices and pepper rings for 10 minutes over medium heat.
12. 12. Season the fried vegetables with cumin, salt, and pepper.
13. 13. Peel the carrots and grate them finely.
14. 14. Mix the grated carrots with 1 tablespoon of oil and 1 tablespoon of lemon juice.
15. 15. Season the carrot mixture with salt and the spice blend Ras el Hanout.
16. 16. Rinse the chickpeas and let them drain well.
17. 17. Peel the garlic.
18. 18. Puree the garlic together with the chickpeas, tahini, the remaining oil, and lemon juice until creamy.
19. 19. Season the hummus with cumin, salt, and pepper.
20. 20. Wash the tomato and cut it into quarters.
21. 21. Wash the baby lettuce and shake it dry.
22. 22. Arrange all prepared ingredients on plates or in small bowls.

Nutrition per serving

• kcal: 450
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 52 g