Middle East Family Starter

Roasted Aubergine Veggie Cous Cous

0
60Min
Intermediate
If you love veggies - we think you should try our cous cous recipe with roasted aubergines and a rich and spicy tomato sauce. Our Mezeast Harissa adds a sweet and deep tomato and chilli flavour.

Ingredients

-
4
+

This dish was made for 4 here

5 tablespoons
MEZEAST Harissa Spicy Chili Paste
80 g
couscous, dried
1 
Courgette
1 
Red onion
4 
Aubergine
2 tablespoons
Olive Oil
400 g
can chopped tomatoes
1 
red pepper, diced
200 g
tinned chickpeas, rinsed
400 g
Low salt vegetable stock (per 100ml as prepared)
15 g
Juice of 1/2 Lemon
20 g
Pistachio
60 g
low fat Greek yoghurt

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Nutrition Value

Energy
474.34 kcal
Protein
15.48 g
Carbohydrate
66.48 g
Fibre
22.74 g
Fat
18.6 g
of which: saturates
2.72 g
Information per serving
Lets Cook

Instruction

60 Minutes
Prepare the aubergines
30 Min
Preheat the oven to 200˚C (180˚C fan) Gas 6. Halve the aubergines from top to bottom, then cut a criss cross into the aubergines, making sure you don't cut right through. Place on a small baking tray and drizzle with a little oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
Fry the onion
3 Min
Heat a little olive oil in a frying pan and cook the onion for five minutes, stirring regularly until softened and lightly browned. Add the harissa paste and cook on a low heat for 3-4 mins, stirring constantly.
Create the sauce
15 Min
Add the tomatoes into the pan with the peppers, courgettes, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper, then bring to a simmer and cook for 15-20 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened.
Make the cous cous
5 Min
5 minutes before the sauce has finished cooking, make the couscous. Dissolve the stock cube in 100ml/3½fl oz boiling water in a bowl. Stir in the couscous, cover and rest for five minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
Serve up
2 Min
Place half an aubergine on each plate. Stir the lemon juice into the sauce and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Scatter with coriander and add a dollop of yoghurt on top to finish!
Roasted Aubergine Veggie Cous Cous

Prepare the aubergines of 5

Preheat the oven to 200˚C (180˚C fan) Gas 6. Halve the aubergines from top to bottom, then cut a criss cross into the aubergines, making sure you don't cut right through. Place on a small baking tray and drizzle with a little oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

Roasted Aubergine Veggie Cous Cous

Fry the onion of 5

Heat a little olive oil in a frying pan and cook the onion for five minutes, stirring regularly until softened and lightly browned. Add the harissa paste and cook on a low heat for 3-4 mins, stirring constantly.

Roasted Aubergine Veggie Cous Cous

Create the sauce of 5

Add the tomatoes into the pan with the peppers, courgettes, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper, then bring to a simmer and cook for 15-20 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened.

Roasted Aubergine Veggie Cous Cous

Make the cous cous of 5

5 minutes before the sauce has finished cooking, make the couscous. Dissolve the stock cube in 100ml/3½fl oz boiling water in a bowl. Stir in the couscous, cover and rest for five minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.

Roasted Aubergine Veggie Cous Cous

Serve up of 5

Place half an aubergine on each plate. Stir the lemon juice into the sauce and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Scatter with coriander and add a dollop of yoghurt on top to finish!

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