Tabbouleh rolls

Servings: 4

Preparation: 35 to 40 minutes

Cooking: 15 minutes

Ingredients

• 125 ml (1/2 cup) couscous grains
• 12 thin slices of eggplant
• ½ bunch fresh mint, leaves removed, chopped
• 1 bunch fresh flat-leaf parsley, leaves removed, chopped
• 3 Roma tomatoes, small dice
• 1 green onion, chopped
• ½ white onion, chopped
• 2 lemons, juice
• 60 ml (4 tbsp) olive oil
• Salt and black pepper to taste

Preparation

1. Preheat the oven, rack in the center to 190 °C (375 °F).
2. In a bowl containing the couscous, add 1/2 cup of boiling water on top, cover with plastic wrap and let sit for 10 minutes. Let cool.
3. Meanwhile, on a baking sheet covered with a silicone mat, spread the eggplants, salt and pepper and bake for 15 minutes. Let cool.
4. In a bowl, combine the semolina, mint, parsley, tomatoes, onions, lemon juice, olive oil, a good pinch of salt and pepper, mix everything with a spoon and let stand. Check the seasoning.
5. On each slice of eggplant, spread the prepared tabbouleh then roll to form small rolls. Add a drizzle of olive oil on top.