Lebanese Mezze

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 (canned; drained weight)
• 1 clove garlic
• 1 tbsp tahini (15 g; sesame paste)
• 1 tomato
• 2 handfuls mixed salad greens (40 g)

Instructions

1. 1.

   Bring broth to a boil. Sprinkle couscous and let swell for 10 minutes; then let cool. Fluff with a fork, mix in 1 tbsp oil and 1 tbsp lemon juice, and season with salt and pepper.

2. 2.

   Clean, wash, and slice eggplants into approximately 1 cm thick slices; clean, deseed, wash, and slice bell peppers into rings. Heat 2 tbsp oil in a pan. Sauté both vegetables for 10 minutes over medium heat. Season with cumin, salt, and pepper.

3. 3.

   Peel, scrape, and finely grate carrots. Mix with 1 tbsp oil, 1 tbsp lemon juice, salt, and Ras el Hanout and season to taste.

4. 4.

   Rinse and drain chickpeas. Peel garlic and blend with chickpeas, tahini, remaining oil, and lemon juice until creamy. Season hummus with cumin, salt, and pepper.

5. 5.

   Clean, wash, and quarter the tomato. Wash and spin dry the mixed salad greens. Arrange all prepared ingredients together on plates or in small bowls.